|Tea Beyond Sunchoke Soup|
When I got home, I was soo starving, but no food in my refridge!! Went to Wholefoods and saw the WHF guy was cleaning the veggie shelves. He told me that Jewish people eat a lot of Sunchoke. By curiosity, I bought some. First time! I was very hungry and wanted something simple and quick. so I made a soup!!! super delicious!!!
For many years, the Jerusalem artichoke was shunned due to an old wives' tale linking it to leprosy simply because of the similarity of the tubers to the shape of deformed fingers caused by the disease. During World War II, sunchokes and rutabagas were the most prevalent vegetables, giving them the reputation as a poor man's vegetable.
Over 200 varieties are now available. They are used not only in many commercial products as a fructose source, but also to make alcohol. The sunchoke has always been cultivated much more extensively in Europe than in America."
Tea pairing-Green tea
Ingredients: It makes 4-5 servings
3 oz onion, minced
1 lb,sliced sunchoke, cleaned and sliced (in 1/8 or 1/4 inches)
3 cups of vanila soy milk
1 tbsp olive oil
salt and pepper to taste
1. heat the pan. Add the olive oil and the minced onion. Stir fry the onion until it becomes soft and gold.
2. Add the sliced sunchokes and soy milk. Bring to a boil. Then reduce the heat to low. Simmer for about 20-30 minutes, or until sunchokes are easily pierced with a fork.
3. Transfer to a medium bowl. Puree with a hand blender. Or you can transfer to a blender directly and puree.
4. Add salt and pepper to taste.