For the fourth Taste of South Jackson, chefs from The National, Heirloom Cafe and Fresh Market, home.made, Mana in our Foods, and The Savory Spoon created recipes that inspire and encourage cooking fresh and local produce and meats. At this annual event, cooking demonstrations and samples from farmers and chefs show how easy cooking farm to table at home can be. And the kids get excited too!   The National's Sunchoke & Arugula Soup a fresh take on the classic vichyssoise uses the bounty of the Athens Farmers Market to your tasty advantage   1 pound sunchokes - peeled, diced 1 large russet potato - peeled, diced 10 cloves garlic - crushed 6 green onions - chopped 4 cup arugula - roughly chopped (use fresh spinach as a substitute) 1 quart chicken or vegetable stock ½ c heavy cream salt and pepper to taste     Combine sunchokes, potato, arugula, garlic, green onion, and stock in a large pot and bring to a simmer. Simmer until potatoes and sunchokes are tender and easily smashed with the back of a spoon. Puree the soup with a blender. Whisk in heavy cream. Add salt and pepper to taste.  


For the fourth Taste of South Jackson, chefs from The National, Heirloom Cafe and Fresh Market, home.made, Mana in our Foods, and The Savory Spoon created recipes that inspire and encourage cooking fresh and local produce and meats. At this annual event, cooking demonstrations and samples from farmers and chefs show how easy cooking farm to table at home can be. And the kids get excited too!

 

The National's Sunchoke & Arugula Soup

a fresh take on the classic vichyssoise uses the bounty of the Athens Farmers Market to your tasty advantage

 

1 pound sunchokes - peeled, diced

1 large russet potato - peeled, diced

10 cloves garlic - crushed

6 green onions - chopped

4 cup arugula - roughly chopped (use fresh spinach as a substitute)

1 quart chicken or vegetable stock

½ c heavy cream

salt and pepper to taste

 

 

Combine sunchokes, potato, arugula, garlic, green onion, and stock in a large pot and bring to a simmer.

Simmer until potatoes and sunchokes are tender and easily smashed with the back of a spoon.

Puree the soup with a blender.

Whisk in heavy cream. Add salt and pepper to taste.