Creamy Sunchoke Soup
 

Creamy Sunchoke Soup

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Similar to an artichoke, the nutty flavor of the sunchoke goes so well with butter and cream. This soup is a creamy delicacy!

SERVING SIZE

serves 4-6

INGREDIENTS

1 lemon

1 pound (about 5-6) sunchokes, cleaned and peeled

¼ cup butter

3 shallots, thinly sliced

4 garlic cloves, minced

4 cups vegetable broth

3 cups heavy whipping cream

2 teaspoons sea salt

¼ teaspoon freshly ground pepper

1 (3.5 ounce) package maitake mushroom, coarsley chopped

2 tablespoons chives, finely chopped

 

INSTRUCTIONS

Fill a medium bowl with water and ice. Cut one lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.

Scrub clean the sunchokes and peel the outer skin as best as you can. Slice them thinly and store in the acidulated ice water.

In a large saucepan, over medium heat, melt the butter. Add the shallots and sweat until softened and translucent, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the sunchokes, pour in the broth, and simmer until the sunchokes are soft, about 10-15 minutes. Add the cream, return to a soft boil, and remove from heat. Season with salt and pepper and let cool a bit.

Meanwhile, sauté the chopped mushrooms, until golden, about 3-5 minutes. Set aside.
Pour the sunchoke mixture into a blender or food processor and purée until smooth, about 4 minutes. Strain through a fine mesh sieve back into the saucepan and heat the soup back up.

Ladle the soup into serving bowls, spoon the sautéed mushrooms over the top and sprinkle with the chopped chives.

  PRINT VERSION

vegetable plate

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