Sunchoke Cheese Soup

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I got a bit behind in using all my CSA veggies. I found some sunchokes tucked away in the back of a refrigerator draw which were still perfect. I had stored them in a plastic bag with a paper towel in it to absorb extra moisture. This recipe would probably be more appropriate for cold weather but its worth saving for when the sunchokes return.

Sunchoke Cheese Soup

1 pound sunchokes
2 Tablespoons lemon juice
2 stalks celery
1 medium onion
4 Tablespoons butter
2-1/2 cups chicken broth or more if needed
3 Tablespoons flour
1 1/2 cups medium-sharp Cheddar cheese
2 teaspoons dry mustard
1/2 cup cream
Salt
Cayenne pepper
1 teaspoon Worcestershire sauce

Wash, peel, and roughly chop sunchokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 1 tablespoon butter until slightly wilted, approximately 10 minutes. Add sunchokes and 1-1/2 cups chicken broth, cover, and cook for 10 to 15 minutes or until vegetables are tender. Puree in a food processor or with an immersion blender.

In a medium-size saucepan, melt 3 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add cheddar cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce. I actually forgot the Worcestershire sauce, but it would probably be a nice addition.

You could also sprinkle chives on top.

Adapted from About.com: Home Cooking

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