Roasted Mushroom and Sunchoke Bisque

Roasted Mushroom and Sunchoke Bisque recipe pinit

Sunchoke is also known as Jerusalem artichoke, but it is not related to artichokes or from Jerusalem. It is actually a type of sunflower root!

This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins
Servings: 4 Calories: 1000
Best Season: Fall

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Clean and slice the mushrooms. Peel and dice the sunchokes.
  3. Toss the mushrooms and sunchokes with 1 tablespoon of melted butter, thyme, salt, and black pepper.
  4. Spread the mixture on a baking sheet and roast for 25 minutes, or until golden brown.
  5. In a large pot, melt the remaining butter over medium heat. Add the diced onion and minced garlic, and cook until translucent.
  6. Add the roasted mushrooms and sunchokes to the pot, along with the vegetable broth.
  7. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  8. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
  9. Return the bisque to the pot and stir in the heavy cream.
  10. Cook for an additional 5 minutes, or until heated through.
  11. Serve hot and enjoy!
Nutrition Facts

Servings 4


Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 25g9%
Sugars 6g
Protein 6g12%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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