Inspired by a soup I had at Laurelhurst Market when Nick and I were in Portland last month, this homemade sunchoke and leek soup was delicious. To make it, I simply replaced the potatoes with sunchokes (also known as Jerusalem artichokes) in my favorite potato-leek soup recipe. It worked perfectly and the resulting soup had a great sunchoke-y flavor. Sometimes a simple ingredient switch is incredibly refreshing.
And, just a little something to accompany a post about soup...I found this Red Wing Pottery Bob White covered casserole at the thrift store last week. It's in decent shape and makes an excellent soup tureen. I really like the mid-century design, and love that it was made right here in Minnesota.
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