Roasted Garlic & Sunchoke Soup with Rosemary Hazelnut Pesto & Goat Cheese Crèma

Roasted Garlic & Sunchoke Soup with Rosemary Hazelnut Pesto & Goat Cheese

The freshly dug sunchokes (also called Jerusalem artichokes) look so tender and crisp in Northwest farmers markets right now, I couldn’t resist buying several pounds last week–even though I wasn’t sure what I would do with them. My cookbook, Pacific Northwest Palate, Four Seasons of Great Cooking, features a sunchoke pancake, but other than that, I really haven’t given this vegetable its fair due over the years.