and Information: Service for 4
Recipe: Cream of Sunchoke Soup with Bacon and
1 ¾ pounds sunchokes
4 tablespoons sweet butter
2 teaspoons thinly sliced garlic
1 cup thinly sliced shallots
3 ¼ cups chicken stock
2 ¼ cups heavy cream
Sea salt and freshly ground white pepper
5 ounces whipped heavy cream
Oyster Mushrooms for garnish
Bacon Slab diced for garnish
chives for garnish
Scrub the sunchokes carefully
and coursely peel the outer skin. Slice them
thinly and store in ice water.
Melt the butter in a heavy-bottomed
saucepan over medium heat. Add the garlic and
shallots and sweat until softened (do not allow
them to color).
Drain the sunchokes and pat dry,
then add to the pan, cover with stock, and simmer
until the sunchokes are soft.
Add the cream, return to a boil,
and remove from heat. Season with salt and pepper
and set aside.
Slice the oyster mushrooms and
bacon for garnish. Saute first the bacon till
almost done, then add the mushroom dice. Dry
on a paper towel.
Dice chives and reserve for the
Carefully ladle small quantities
at a time into the blender and purée the soup
until smooth and velvety. Strain through a chinois.
Just before serving, bring the
soup to a simmer and vigorously whisk in the
whipped cream to achieve a light, frothy texture.
Add the garnish (mushrooms, bacon
and chives) as shown in the photo above.