Spinach Artichoke Soup with Roasted Jerusalem Artichokes

Spinach Artichoke Soup with Roasted Jerusalem Artichokes

Amy No Comment
Soups

 

As Win­ter makes its exit, Spring is near­ing, which brings a fresh new sea­son of vibrant greens, includ­ing some of my all-time favorites, Spinach and Arti­chokes! And while they’re in no way relat­ed to the arti­choke, or Jerusalem for that mat­ter, we are near­ing the end of the Jerusalem Arti­choke (also known as sun­chokes) sea­son.

This deli­cious root veg­etable is rarely used, and def­i­nite­ly under-appre­ci­at­ed. Jerusalem arti­chokes sup­port gut health, and are a great source of potas­si­um and iron. But most impor­tant­ly, they taste deli­cious, espe­cial­ly when roast­ed (in bacon fat! Shhh, don’t tell!)

I love these small win­dows of time where dif­fer­ent ener­gies and foods of the sea­sons meet and over­lap for a brief peri­od. It’s in these moments of tran­si­tion that I seem to make my biggest strides toward per­son­al growth and expan­sion. As soon as we are pushed even slight­ly out of the bounds of our com­fort zone, we can see things from a clear­er per­spec­tive.

So as we move into the sea­son of new life and renew­al of ener­gy, enjoy all of those abun­dant greens that are show­ing up! This soup brings the warmth, com­fort, and ground­ed sun­chokes of Win­ter to meet Spring’s new bright green ener­gy in the form of spinach and arti­chokes.

image link: Spinach Artichoke Soup with Roasted Jerusalem Artichokes

Spinach Artichoke Soup with Roasted Jerusalem Artichokes

(Adapt­ed from the Food Net­work Mag­a­zine) (Dif­fi­cul­ty-Easy; Serves 4–6)

Ingredients

  • 2 Tbsp olive oil, ghee, or organ­ic but­ter
  • 1 organ­ic leek (white and light green parts only), halved, thin­ly sliced and well rinsed
  • 1 stalk organ­ic cel­ery, chopped
  • 1 1/2 tsp chopped fresh thyme
  • 1 clove gar­lic, crushed
  • 2 Tbsp arrow­root pow­der
  • 3 c low-sodi­um organ­ic chick­en broth (make your own at home!)
  • 12-ounces frozen arti­choke hearts, thawed
  • 1 bay leaf
  • Zest of 1/2 lemon (removed with a veg­etable peel­er)
  • 1/2 c organ­ic half and half (option­al)
  • 3 ounces organ­ic baby spinach
  • 1 c fresh organ­ic pars­ley
  • 1/4 c organ­ic Greek yogurt, plus more for gar­nish
  • 1/2 lb Jerusalem arti­chokes or sun­chokes, rinsed and thin­ly sliced
  • 2 Tbsp fat of choice (I got indul­gent and used bacon fat!!)
  • salt and fresh­ly ground pep­per

Instructions

Roast the Jerusalem Arti­chokes: Pre­heat the oven to 400°F. Toss the thin­ly sliced sun­chokes with 2 Table­spoons of olive oil, melt­ed but­ter, or for an added fla­vor ele­ment, bacon fat! Sea­son with salt and pep­per, and scat­ter on a bak­ing tray lined with parch­ment paper.  Place in the oven and roast until gold­en brown, about 20–30 min­utes, flip­ping with a spat­u­la half-way through. Remove from the oven and set aside.

image link: Enjoy all the flavors of spring with this fresh Spinach Artichoke Soup topped with Roasted Jerusalem Artichokes

Mean­while, Make the Soup: Melt the oil (or pre­ferred fat)in a medi­um Dutch oven or stock pot over medi­um heat. Add the leek and cel­ery; sea­son with salt and pep­per. Cook, stir­ring occa­sion­al­ly, until the leeks are wilt­ed, about 5 min­utes. Add the thyme and gar­lic, then sprin­kle in the arrow­root pow­der. Cook, stir­ring, until the veg­eta­bles are coat­ed with arrow­root, 1 to 2 min­utes.

Add the chick­en broth, arti­chokes, bay leaf and lemon zest to the pot and bring to a sim­mer. Cook until the veg­eta­bles are ten­der, 8 to 10 min­utes. Stir in 1/2 cup half and half if using, and the spinach; cook until the spinach is wilt­ed, about 4 min­utes. Remove the bay leaf and lemon zest.

Work­ing in small batch­es, trans­fer the soup to a blender and puree with the pars­ley and 1/4 cup Greek yogurt until smooth. Return to the pot, sea­son with salt and reheat.

Serve the soup with a dol­lop of Greek yogurt, roast­ed Jerusalem arti­chokes, and fresh­ly cracked black pep­per.

image link: Spinach Artichoke Soup with Roasted Sunchokes is the perfect meal to help you transition from Winter to Spring

image link: I love the bright green color, and fresh taste contrasted with the earthy, nutty roasted Jerusalem artichokes in this soup!

 

image link: Spinach Artichoke soup with Roasted Jerusalem Artichokes and Greek yogurt...hello Spring!

 

Spinach Artichoke Soup with Roasted Sunchokes

By Amy Pub­lished: March 7, 2016

  • Yield: 4–6 Serv­ings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  As Win­ter makes its exit, Spring is near­ing, which brings a fresh new sea­son of vibrant greens, includ­ing some of my …

Ingredients

Instructions

  1. Roast the Jerusalem Arti­chokes: Pre­heat the oven to 400°F. Toss the thin­ly sliced sun­chokes with 2 Table­spoons of olive oil, melt­ed but­ter, or for an added fla­vor ele­ment, bacon fat! Sea­son with salt and pep­per, and scat­ter on a bak­ing tray lined with parch­ment paper.
  2. Place in the oven and roast until gold­en brown, about 20–30 min­utes, flip­ping with a spat­u­la half-way through. Remove from the oven and set aside.
  3. Mean­while, Make the Soup: Melt the oil (or pre­ferred fat)in a medi­um Dutch oven or stock pot over medi­um heat. Add the leek and cel­ery; sea­son with salt and pep­per. Cook, stir­ring occa­sion­al­ly, until the leeks are wilt­ed, about 5 min­utes.
  4. Add the thyme and gar­lic, then sprin­kle in the arrow­root pow­der. Cook, stir­ring, until the veg­eta­bles are coat­ed with arrow­root, 1 to 2 min­utes.
  5. Add the chick­en broth, arti­chokes, bay leaf and lemon zest to the pot and bring to a sim­mer. Cook until the veg­eta­bles are ten­der, 8 to 10 min­utes. Stir in 1/2 cup half and half if using, and the spinach; cook until the spinach is wilt­ed, about 4 min­utes. Remove the bay leaf and lemon zest.
  6. Work­ing in small batch­es, trans­fer the soup to a blender and puree with the pars­ley and 1/4 cup Greek yogurt until smooth. Return to the pot, sea­son with salt and reheat.
  7. Serve the soup with a dol­lop of Greek yogurt, roast­ed Jerusalem arti­chokes, and fresh­ly cracked black pep­per.

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