Sunchoke Leek Soup

Introduction

Chef Deepak Saxena of Masala Lab presents a creamy, spiced sunchoke and leek soup perfect for fall, winter, or spring. Slow-cooked leeks and roasted sunchokes blend with warm spices to create a rich, comforting dish.

Ingredients

• 2 lbs sunchokes, diced into ½-inch cubes

• 1 tsp black pepper

• ¾ cup ghee or butter, divided

• 1 large leek, sliced (include green parts)

• 2 tbsp curry powder

• ¼ lb shallots, sliced

• 1 qt water

• 1 cup cream

• 1½ tbsp salt

• Juice of ¼ lemon

• 1 tsp cumin seeds

• 1 tsp crushed red pepper

• 2 tbsp ghee or oil

Steps

1. Toss sunchokes with black pepper and ⅓ of the ghee. Roast at 450°F for 30–45 minutes until charred and tender.

2. In a sauté pan, cook leeks in ⅓ ghee and curry powder until jammy and soft, about 30–45 minutes. Set aside.

3. In a stockpot, cook shallots in remaining ghee 5–10 minutes. Add water and roasted sunchokes. Simmer 30 minutes until soft.

4. Add cream, salt, and lemon juice. Blend soup until smooth.

5. Heat ghee or oil in a small pan, toast cumin seeds and crushed red pepper, then pour into soup. Serve garnished with cilantro and lemon zest.