serves 6 – 8 people
What you need:
1 pound sunchokes
2 stalks celery. diced
1 small yellow onion, diced
¼ cup butter
3 cups veggie stock
¼ cup flour
1.5 cups cheddar cheese, grated
2 teaspoons dry mustard
½ cup heavy cream
Salt & pepper
Old bay seasoning
How to make it work:
Peel the sunchokes and hold in water bath. You can do this up to a day or two ahead.
Sweat the onions in a little bit of butter until translucent. Add celery and sautee for a few more minutes.
For the sunchoke mixture, add sunchokes and veggie stock, cover, and cook for 10 to 15 minutes or until vegetables are cooked through. They should be soft. Puree in a blender or food processor.
In a medium-size saucepan, make a roux by melting remaining butter and mixing in the flour.
Removethe roux from heat and whisk in 1 cup of veggie stock. Add cheese and mustard <http://homecooking.about.com/od/howtocookwithcondiments/a/mustardcooktips.htm>, stirring until blended. Add sunchoke mixture and cream and cook until soup <http://homecooking.about.com/od/soups/a/souptips.htm> is heated through.
Season with salt, pepper, and old bay