Healthy Recipes Sunchokes soup

Tea Beyond Sunchoke Soup

 I am back!!! Yeah~~~ feels so good to be homa!!! I visited my parents in China and took them to the Yellow Mountains. Had a great fun!!! This is the benefit of being in tea business-all high quality teas are planted in high and well-known mountains, rich soil, good precipitation, shadowed sun lights and natural balanced environment, such multiple different plant species living in the same environment, etc...

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!!!

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Benefits: sunchoke is a root veggie. It is also called Jerusalem artichoke, or earth apple! surprisingly, it's actually native to eastern North America!!! It can be used for any meal.  I found some interesting description on About.com:

"Sir Walter Raleigh found Native Americans cultivating sunroots in what is now Virginia in 1585. When the sunchoke reached Europe in the early 1600s, thanks to Samuel de Champlain, it was known as the "Canada" or "French" potato. The French, who call it topinambour (incidentally also a term used for an uncouth, uneducated person), are credited with improving the tubers and cultivating sunchokes on a larger scale.

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

Instructions:
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.