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Soup & Stew
8 servings
30 minutes
20 minutes
Chef Christopher Blobaum
Creamy and comforting, this soup is tasty even the next day!
3/4 pounds sunflower chokes
4 tablespoons sweet butter
2 tablespoons organic garlic, thinly sliced
1 cup organic 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 or sieve to remove any lumps.
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.
Additional garnishment suggestions: crispy shallots, shaved fresh white truffles from Alba, or Prosciutto Americano from La Quercia.
