For those of you who joined in the Ellsworth-Dixon celebrations at the Pie Ranch, you might have also shared a meal at Duarte's in Pescadero. Duarte's is famous for it's artichoke soup and many varieties of pie.
Last night I made Jerusalem Artichoke Soup/ Sunchoke Soup with the abundance of sun-chokes my neighbor, Heidi, grew over the summer. I have to say, I think it could challenge the professionals. For those of you with an abundant supply of sun-chokes give this recipe a try:
2+ pounds of scrubbed sun-chokes- chopped
1 onion sliced
5 large cloves of garlic chopped
2 diced celery stalks
1 tsp fennel seed crushed
1/2 can artichoke tapinade (or a can of artichokes if you want)
1 tsp oregano
1 tsp chili pepper flakes
salt to taste
1 container whole or lowfat yogurt
8-10 cups broth
Saute onion, celery and garlic until soft and golden. Add fennel seed, chili pepper flakes and sunchokes. Saute for 2 minutes then add 8-10 cups of water with apporopriate amount of "Better than Bullion" stock addition.
Add oregano and bring to a boil. Cook over low heat until sunchokes are soft. With an immersion blender, puree the ingrdients. If the soup is too thick, add white wine or beer according to taste and desired thickness.
Your soup is ready to eat. Ladle into soup bowls and drizzle the top with a couple of dollups of yogurt. This is pretty great for a fast dinner. If you have some fresh sour dough, your life can't get any better. (Unless you have Tower Heist on DVD)
Have a great winter evening!
What have YOU read lately?
The Sound of Things Falling by Juan G Vasquez
Magik by Sara Gran
Dance of the Seagull by Andrei Camileri
Clara DeWitt and the City of the Dead by Sara Gran