Sunchokes, or Jerusalem artichokes, taste like a combination of artichoke and potato. Ramps are also known as wild leeks and have a mild onion-garlic flavor. You can substitute a small leek and garlic clove for the ramps. Make it vegetarian by using olive oil and vegetable broth instead!
Serves 2-4
INGREDIENTS
1 tbsp bacon fat
1 bunch of ramps, sliced thin and leaves separated
1 celery stalk, diced
1/2 tsp dried thyme
1 pound sunchokes, chopped into 1/2" pieces
1/2 tsp salt
1/4 tsp pepper
4 cups chicken broth
1 cup water (if needed)
1/2 lemon, zest and juice
2 tbsp parsley, minced fine
DIRECTIONS
Melt bacon fat over medium flame and add in the bulbs and stems from the ramps along with the celery and salt. Saute until soft. Sprinkle in thyme and stir until fragrant. Add in Sunchokes and broth. Bring to a boil then reduce to simmer until sunchokes are soft, about 30-40 minutes. If the liquid level reduces, add water.
Once the sunchokes are tender, turn off the heat and add in the lemon zest. Transfer to a blender and blend until smooth. Return soup to pot, reheat if necessary, then stir in lemon juice and parsley. Taste for seasoning and serve.
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