SUNCHOKE AND GOLDEN POTATO SOUP

SUNCHOKE AND GOLDEN POTATO SOUP

Ingredients:
2 tablespoons butter
1 sweet onion, finely chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 pound sunchokes, scrubbed and cubed
2 medium yellow potatoes, scrubbed and cubed
4 cups Basic Chicken Stock or low-sodium store-bought
1 cup heavy (whipping) cream

Directions:
Salt and ground black pepper
Salted roasted sunflower seeds
HEAT THE BUTTER in a soup pot over medium-high heat. Add the onion, celery, and
garlic and cook until the onion is soft but not brown, about 5 minutes.
Add the sunchokes, potatoes, and stock and bring to a simmer. Reduce the heat to low
and cook until the sunchokes and potatoes begin to break down, 45 minutes to 1 hour.
Puree the soup in a blender. Add the cream and season to taste with salt and pepper.
Serve garnished with the sunflower seeds.
bread
WILD RICE PECAN BREAD
WILD RICE AND PECANS ADD NOT ONLY A NUTTY FLAVOR TO THIS BREAD BUT GREAT
TEXTURE, TOO. WHEN SHAPING THE DOUGH, POUR A SMALL AMOUNT OF OIL ONTO A PAPER
TOWEL AND RUB IT GENTLY ONTO THE WORK SURFACE, OR COAT THE WORK SURFACE AND
YOUR HANDS WITH COOKING SPRAY TO PREVENT THE DOUGH FROM STICKING.
Makes 2 loaves