Sunchoke and Chestnut Soup
This elegant soup is very tasty and filling.
Serving Size: 4
- 1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices
- 1/2 red bell pepper, deseeded and sauteed
- 2 tablespoons olive oil
- 1/2 leek, sliced
- 1 small onion, chopped
- 1 clove garlic minced
- 1/2 apple, peeled and sliced
- 4 ounces roasted chestnuts, peeled and sliced
- 2 cups vegetable bouillon
- 1/4 cup white wine
- 2 sprigs of fresh thyme
- 1/2 cup soy cream
- Heat the oven to 425 F / 318 C.
- Cut an X on the large side of each chestnut, place on the center rack of the oven.
- Scrub the sunchokes well, (it is not necessary to peel them. there are many nutrients in the clean skins).
- Place the sunchokes in the oven with the chestnuts.
- Meanwhile, saute the red bell pepper, onion, leek and garlic until they are soft and glassy.
- When the chestnuts and sunchokes are baked.
- Slice the sunchokes and add to the onions and pepper.
- Remove the skins from the chestnuts and add to the soup.
- Add the vegetable bouillon, apple, thyme and cook until the sunchokes are soft.
- Puree the soup to a smooth consistency.
- Add the wine and soy cream to the desired consistency.
- Season to taste with additional salt and pepper.
- We served the soup, garnished with some fresh thyme and a sprinkling of chili oil.
- Truffle oil would also be nice.
adapted from Bryan Zupon’s Requested Sunchoke-Chestnut Veloute