Receta Sunchoke Soup with Crispy Pancetta Crumbles, Lemon Zest, and Parsley
Sunchokes…what are they exactly?
They look a lot like ginger root, and nothing like an artichoke, though they are commonly called Jerusalem artichokes. And guess what? They are not from Jerusalem. They do have a delicate flavor that is slightly sweet and nut-like, similar to artichokes and water chestnuts, so maybe that’s how the name developed.
Sunchokes are actually a tuber of a perennial flower in the aster family. When the plant matures, it grows flowers similar to small yellow sunflowers. Before the plant has blossomed, the sunchokes are harvested by digging up the brown, bulbous root growths.
As a member of the tuber family, sunchokes may be eaten with or without the skin, just like a potato. But unlike a potato, sunchokes do not contain starch, making them an ideal substitute for diabetics. In addition to having a pleasing nut-like flavor, sunchokes are nutritious; they are one of the few vegetables that supply pantothenic acid, one of the B vitamins, They also contain vitamins A, B1, B2 and C, as well as calcium, phosphorus and iron.
I have to say, for me the nutritional value is an added bonus. What I am after in the sunchoke is it’s amazing flavor. With a crisp, crunch texture, they are terrific shaved into salads, or tossed in olive oil and roasted the oven. They are also a nice addition to soups.
In this case, I wanted the sunchoke to take center stage, so I simmered them and pureed them into a smooth, velvety winter soup. A bit of crispy pancetta crumbles, lemon zest, and parsley seal the deal.
This bright and flavorful soup is a lovely beginning in a dinner party menu, or on it’s own for lunch.
- Sunchoke Soup with Crispy Pancetta, Lemon Zest, and Parsley
- 1 tablespoon, plus 1 teaspoon olive oil, divided
- 4 thin slices pancetta, chopped
- 2 tablespoons shallots, minced
- 1/4 teaspoon salt
- 3 cups chicken broth
- 1 pound sunchokes, chopped
- 1/4 cup heavy cream
- 2 teaspoons lemon zest
- 1 tablespoon chopped Italian parsley
Heat 1 teaspoon of the olive oil in a small saute pan over medium high heat. Add chopped pancetta, and cook, stirring, until browned and beginning to crisp, about 8 minutes. Transfer pancetta to papaer towel lined plate to drain.
Heat remaining olive oil in a medium saucepan over medium heat. Add shallots to pan with salt, and cook, stirring frequently, until softened. Add broth and sunchokes. Cover, bring to a simmer, and cook 20 minutes. Add cream, stirring to combine, and simmer a few additional minutes.
Ladle soup into bowls and garnish with crispy pancetta crumbles and lemon zest and parsley.
4 servings