Sunflower Choke Soup
By Chef Chris Faulkner

  • Ingredients
  • 3 Shallots peeled and chopped
  • 3 cloves Roasted Garlic chopped
  • 2 ribs Organic Celery medium dice
  • 2 pounds Sunflower Chokes peeled and medium diced
  • 1 quart Chicken Stock
  • 1 pint Heavy Cream
  • 1 tablespoon Thyme chopped
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Canola Oil

  • Directions

  • In a saucepot add oil and shallots, garlic, and celery.

  • Sauté for 2 minutes.

  • Add Sunflower chokes and sauté for 3 minutes.

  • Add Chicken stock and bring to a boil.

  • Reduce to a simmer for about 30 minutes or until sunflower chokes are soft.

  • Add fresh thyme and blend with a hand blender until completely smooth.

  • On low heat, blend in heavy cream and return to a boil.

  • Season with salt and pepper and serve.