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As the weather starts to get colder, it’s best to take comfort delicious food. This silky blended sunchoke soup is just the recipe to warm you to the core this fall and winter. If you’ve never used a Jerusalem artichoke, there’s no better time or place to start.
2 quarts peeled and sliced sunchokes (Jerusalem artichokes)
1 quart Gefen Almond Milk
1 and 1/2 quarts water
a bouquet garni of thyme and oregano
1 bay leaf
1/2 bottle Baron Herzog Sauvignon Blanc
2 tablespoons oil
1 quart sliced onions
pinch of salt
1/2 cup toasted hazelnuts, finely chopped
1/2 cup rehydrated golden raisins, finely chopped
lemon oil
fried sage leaf
Sweat onions with a little olive oil until translucent.
Add bouquet garni and bay leaf to onions.
Add sunchokes and sweat for four to five minutes.
Once supple, add wine, almond milk, and water and bring to a boil.
Once boiling, reduce to simmer and cover the soup. Allow to cook for about 35 minutes. Check to make sure sunchokes are fork tender to know when soup is done cooking.
Remove bouquet garni and bay leaf. Using an immersion blender, puree soup, seasoning with salt to taste.
Add oil to hot pan, then add sliced onions and a pinch of salt. Cook for 15–25 minutes until caramelized, stirring occasionally. Set aside to cool.
Finely chop onions and mix together with hazelnuts and raisins.
Place a quenelle of relish in the bowl, and ladle soup in.
Garnish with lemon oil and a fried sage leaf.
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What a hit! Chef Garcia never fails to impress. This soup was easy to prepare (although it took a while to peel all those sunchokes), delicious to eat. Everyone at the table asked for seconds. The chunky garnish was just the right complement to the smooth soup. What a great introduction to sunchokes!
I am so excited to try this recipe! Thanks for the feedback.