Sunchoke Sweet Potato Soup

We have quite a few sunchokes from our CSA farm that I need to use. Luckily they are very good keepers. This is a sweet savory soup which is quick and easy to make.

Sunchoke & Sweet Potato Soup

1 tablespoon olive oil

2 sweet potatoes, peeled and cut into 1-inch cubes

1 bunch green garlic, washed and sliced (I think you could substitute some chopped garlic and green onions if you don't have green garlic available)

1 large onion, chopped

5-6 sunchokes, peeled and cut into 1-inch cubes

2 tsps fresh marjoram, washed and chopped (I used 2 teaspoons dried marjoram-since my plant isn't big enough to use any of yet)

4 cups chicken stock or broth

1 cup milk

freshly ground black pepper

sea salt to taste

sour cream for serving

I sprinkled Penzey's black and red spice lightly over the cooked soup and sour cream to give it an extra kick (this is strictly optional)

Directions

1. In a medium-sized soup pot, heat the olive oil over a medium heat. Once the oil is hot, add the onion and green garlic and saute, stirring often until it has softened.

2. Toss in the sweet potatoes and sunchokes and cook for another 10 or so minutes, stirring every few minutes.

3. Add the broth/stock and the marjoram and season with salt and pepper. Cook until the vegetables are thoroughly softened, another 10-15 minutes.

4. Once the veggies are soft, use an immersion blender (or a food processor or blender) to blend the soup until it is smooth with no lumps. Thin with the milk if desired and adjust the seasonings to taste. Serve topped with a dollop of sour cream and a few grinds of black pepper or the black & red spice.

From: The Garden of Eating Blog