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Roasted Sunchoke Soup

Roasted Sunchoke Soup
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Prep Time: 15 min Serves: 6
Cooking Time: 20 min Yield: 1 1/2 quart
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Sunchokes — also known as Canadian artichokes or Jerusalem artichokes — are a sweet, nutty tuber with a taste that’s reminiscent of water chestnuts and, well, artichokes. When roasted they become deliciously creamy. Sunchokes provide digestion-boosting dietary fiber and potassium, which helps reduce stroke risk and lower blood pressure.

Ingredients

Directions

1. Preheat oven to 350°F.
2. Lay out a large piece of tinfoil, spray sunchokes, potatoes, onions and garlic with olive oil on the foil, season with salt and pepper, wrap tightly and cook in the oven for 25 minutes.
3. Empty the contents of the foil into a blender, add broth, tomato, vinegar and lemon juice and blend until completely smooth.
4. Serve with a dollop of yogurt and a scattering of fresh mint, parsley or basil.

PC: Arthur Bovino

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