“I must learn to love the fool in me–the one who feels too much, talks too much, takes too many chances, wins sometimes and loses often, lacks self-control, loves and hates, hurts and gets hurt, promises and breaks promises, laughs and cries. It alone protects me against that utterly self-controlled, masterful tyrant whom I also harbor and who would rob me of my human aliveness, humility, and dignity but for my Fool.”
― Theodore I. Rubin
Sunchoke Soup with Cracked Black Pepper
- 1 pound sunchokes, peeled and chopped
- 2 cups peeled, chopped potatoes
- 6 tablespoons olive oil or butter
- 2 sweet onions, chopped
- 4 medium cloves garlic
- Leaves from 2 sprigs thyme
- 9 cups chicken or vegetable broth
- 1/2 cup whole milk (optional)
- 1/2 cup apple juice
- 1/4 cup lemon juice
- Sea salt
- Freshly ground black pepper
Peel the sunchokes and the potatoes. Cut into dice-sized chunks.
Heat butter or oil in a heavy-bottomed large pot. Add onions, garlic, and thyme, and stir until the onions begin to brown. Add the broth. Stir. Then add potatoes and sunchokes. Cook covered for 5 minutes, then uncovered for 15 minutes until chokes and taters are softened. Add apple juice and lemon juice, cook for another 10 minutes. Remove from heat. Stir in milk.
Working in batches, transfer the soup mixture to a blender, remove the middle-nob so that steam can escape and cover with a paper towel as to not burn yourself with soup splatters. Puree until smooth in batches, each time adding some of the butter to the blender. Serve with a healthy amount of fresh black pepper.