Sunchoke Soup
In Brief
Prep Time : 10 minutes
Cooking Time : 15 minutes
Serves : 6
The Sunchoke, more commonly known as the Jerusalem Artichoke, but after my time in Cafe Paradiso I’ve come to understand its new name. It makes sense as these little golden nuggets grow off the root of the Sunflower. I was first introduced to this soup in Ireland in which it was served with a drizzle of Truffle Oil, Sheeps Cheese Balls and some chives. It really does have a spectacular taste and the truffle oil is just a superb addition to the dish.
Shopping List
- Onions: 3 small
- Garlic: 3 cloves
- White Wine: 100ml
- Vegetable Stock: 1ltr
- Sunchokes: 800g
- Calon Wen Cream: 4 Tbsp
- Truffle Oil: 1tsp
Cooking Instructions
- Dice your onions and garlic
- Fry off the onions until soft and then add the garlic.
- Peel and chop your sunchokes and leave them covered in water with a dash of lemon in there to stop them browning.
- Add the wine to the onions and cook till it has evaporated.
- Now add the sunchokes and cover with the stock.
- Simmer for around 15 minutes and then process to get a nice smooth consistency.
- At this point you can add the cream and serve, drizzle a tiny amount of the oil and garnish with some freshly chopped chives.