Sunchoke Soup With Caramelized Onion And Sunchoke Crisps - cooking recipe

Ingredients

1 tbsp lemon juice
10 None large sunchokes (also known as Jerusalem artichokes)
1 tbsp olive oil
1 None large Spanish onion, chopped coarsely
4 cloves garlic, minced
2 None medium potatoes, chopped coarsely
4 cups chicken stock
-1 None Caramelized Onion
2 tbsp butter
2 None large Spanish onions, sliced thinly
2 tsp brown sugar
1 tbsp balsamic vinegar
-1 None Sunchoke Crisps
4 None medium sunchokes (also known as Jerusalem artichokes), sliced thinly
1/2 tsp salt
1/4 tsp ground black pepper

Preparation

Combine lemon juice and 4 cups water in a large bowl. Peel and coarsely chop sunchokes. Immediately place in acidulated water to prevent browning.
Heat oil in a large saucepan. Cook onion and garlic, stirring, until onion softens. Add sunchokes, potatoes and stock. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until potatoes are tender. Let cool for 15 mins.
Meanwhile, to make the caramelized onion, melt butter in a medium saucepan over medium heat. Cook onions, stirring, for 10 mins, or until soft. Add sugar and vinegar. Cook, stirring, for 10 mins, or until caramelized.
To make the sunchoke crisps, preheat oven to 400\u00b0F. Combine ingredients in a medium bowl. Arrange sunchokes in a single layer on a wire rack set over a baking dish. Roast for 20 mins, or until crispy.
Working in batches, blend or process soup until smooth. Reheat soup.
Serve soup topped with caramelized onion and sunchoke crisps.