Ingredients
- 2 large turnips, cut into 1-inch cubes
- ½ pound sunchokes, cut into 1-inch pieces
- 1 teaspoon coarse sea salt
- 1 tablespoon olive oil
- 1 quart water or stock, plus extra as needed
- Salt and pepper to taste
- 1 cup pecan pieces
- ½ cup dry-roasted peanuts
- ½ cup sunflower kernels
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 2 tablespoons sesame seeds (black or white)
- 1 tablespoon chia seeds (optional)
- 1 teaspoon smoked paprika powder, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 teaspoon sea salt, or to taste
Preparation
Roasted Sunchoke & Turnip Soup with Texas Pecan Dukkah
Preheat oven to 425°F.
STEP 1: Line a baking tray with parchment paper.
STEP 2: Toss turnips and sunchokes with salt and oil and spread in a single layer on prepared tray. Roast for about 15 minutes, or until soft and lightly browned. Take out. (You can do this ahead of time, even freeze them.)
STEP 3: When ready to make the soup, put vegetables in a large saucepan. Add liquid until the veggies are about an inch under and bring to a boil. Simmer for 10 minutes.
STEP 4: Use a blender to purée the soup until smooth and thick. Add more liquid as needed. Taste and adjust for salt and pepper.
To serve, pour soup into a deep bowl. Garnish with Texas Pecan Dukkah.
STEP 5: Make Texas Pecan Dukkah
Texas Pecan Dukkah
Makes 1 (16-ounce) jar
STEP 1: Toast the pecans until you can smell them (but take care not to burn).
STEP 2: Transfer to a mortar and pestle, along with the dry-roasted peanuts, and pound until coarsely ground. Transfer to a bowl.
STEP 3: Toast the sunflower kernels and proceed the same way. Add to the bowl.
STEP 4: Proceed with the seeds: Toast all until fragrant, transfer to a mortar and pestle and grind coarsely. Add to the bowl.
STEP 5: Season to taste with smoked paprika, salt and fresh ground black pepper.
