- Jewish Learning
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 Jerusalem artichokes or Sunchokes
2 cups diced onion
1 quart almond milk
1.5 quarts water
a bouquet garni of thyme and oregano
1 bay leaf
½ bottle Baron Herzog Sauvignon Blanc
Caramelized Onion Relish:
2 Tbsp oil
1 quart sliced onions
pinch of salt
½ cup toasted hazelnuts, finely chopped
½ cup rehydrated golden raisins, finely chopped
Fried Sage Leaf
Click here for the full recipe!
For more from Chef Gabe Garcia check out Under the Hood!
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