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Wilshire Sunchoke Soup
By Chef Christopher Blobaum


1 3/4 pounds Sunflower Chokes
4 tablespoons Sweet Butter
2 tablespoons Organic Garlic thinly sliced
1 cup Shallots thinly sliced
3 1/4 cups Chicken Stock or Vegetable Stock
2 1/4 cups Heavy Cream
Sea Salt and Freshly Ground White Pepper
5 ounces Whipped Heavy Cream
8 sprigs Chervil


Scrub the sunchokes and carefully 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 cook until softened (do not allow them to brown).

Drain the sunchokes and 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 the soup with sea salt and pepper.

Carefully ladle small quantities at a time into the blender and puree 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.

Ladle soup into warmed soup bowls.

Garnish with chervil.


Garnish sunchoke soup with crispy shallots, shaved fresh white truffles from Alba, Prosciutto Americano from La Quercia.