This is a wonderful soup for home.I used to make it at a Hotel in here in Toronto, it's perfect for a fall or winter starter, or even a dinner party. The flavour is unique you will find, it's also nice to have a side of freshly baked french baugette. The soup works very well with a Pinot Noir or Chardonay,the richness of the cream balances out with the wine.
add to shopping list Ingredients
4 pounds Sunchokes aka Jeruselem Artichoke
1 large white onion
4 cloves of garlic
250ml 35% cream
2 litres of chicken stock
salt and white pepper
Teaspoon of non salted butter
Fresh chopped chives
Paprika & tomato oil
(1)Peel and quarter the Sunchokes. Sautee them with butter in a large pot for a few minutes, add the diced onion and finely minced garlic.
(2) Cook until they are soft and the flavour is sweated out, add S & P to taste. Add the cream and chicken stock with 8 sprigs of the fresh thyme. Cook for 25-50 minutes on low-med heat depending on gas or electric stove.
(3)Then blend on high in the blender until it becomes a silky texture. with the lip slightly open to prevent it from popping up and potentially burning you with the HOT soup. If needed adjust seasoning. ENJOY.
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