Spring soups are some of my faves! You can change the ratio of sunchoke to potato, if you want a more intense sunchoke flavor. Another great tip is browning the sunchokes before adding to the soup pot to add another layer of flavor. Also, I hope you made some stock last week out of your spring veggie scraps, because that is what I’m using today but you can use your favorite stock, too.
This is the best way to get potatoes with a soft, pillowy inside and crispy golden outside. It takes an extra 10 minutes to cook…but totally worth it!
Celery root, or Celeriac, is the sister of familiar stalk celery and is grown for it’s root bulb.