Sunchoke Soup

20 October 2022

This delicious sunchoke soup by Chef Helena del Pesco will warm even the coldest of days.

 

Ingredients:

1/4 cup unsalted butter

8 leeks, white and light green parts only, cleaned and sliced

2 medium russet potatoes, peeled and thinly sliced

5 pounds sunchokes (also called Jerusalem artichoke), scrubbed very clean

1 tablespoon coarse salt

6 cups chicken broth

1 cup heavy cream

Pinch of freshly grated nutmeg

Freshly ground white peppercorns

Fried sunchoke chips and pomegranate seeds for garnish

 

Method:

Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soft, about 10 minutes. Add potatoes, sunchokes, salt, and broth; simmer until potatoes are tender, about 30 minutes.

Transfer mixture to the jar of a powerful blender; blend until smooth. Add heavy cream and nutmeg; season with white pepper.

Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with sunchoke chips and pomegranate.