- ¾ pound sunchokes, washed and sliced
- 2 ounces (about ⅓ cup) green onion whites, sliced
- 4 ounces (about 1¼ cup) broccoli stems, sliced
- 2 green garlic shoots (or 2 garlic cloves)
- ¼ cup white rice
- Water or stock, enough to cover your vegetables by 1 inch
- Olive oil
- Juice of ½ lemon
- ½ cup dry vermouth or white wine
- Salt and white pepper
Heat oil in a medium pot. Add sunchokes, green onion, broccoli stems and green garlic; sweat until translucent.
Add dry vermouth or white wine and cook until reduced by half.
Add water or stock and rice. Let simmer until rice is cooked and vegetables are tender.
Transfer soup to a blender and purée until smooth. If too thick, add more water or stock.
Season with salt, white pepper and lemon juice. Pour soup into bowls and serve.
Serving tip: Soups are great with garnishes. Try raw or al dente broccoli florets, julienned raw sunchokes and thinly sliced green onion tops when serving this one—or lay them out on the table for your guests to add what they wish.
Note: Cooking is about customizing flavors to your taste. Don’t worry about being exact. Try whatever ingredients you have on hand. Instead of green garlic, use regular garlic or leave it out. Lemon juice can be substituted with white wine vinegar or rice vinegar.