_AUTHOR Madison_photo credit Laurie Smith

This week on Good Food, Evan talks to Deborah Madison, pictured left, about her new book Vegetable Literacy. This recipe for Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts comes from the book and features sunchokes, also known as “Jerusalem artichokes.”

Much like her recipe for Butternut Squash Soup with Coconut Milk, Miso, and Lime, this bisque is a great staple for this time of year for those who love sunchokes. If you have never cooked with them before, she says that “a soup is a good and safe place to start.”



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