Sunchoke Soup Recipe

Directions

1. 1

   Prepare the Ingredients

   Begin by washing the sunchokes thoroughly under cold water. Peel the sunchokes using a vegetable peeler, then chop them into small pieces. Dice the onion and mince the garlic cloves.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Cook the Sunchokes

   Add the chopped sunchokes to the pot and stir well to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the sunchokes are tender.

4. 4

   Blend the Soup

   Once the sunchokes are tender, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.

5. 5

   Add Cream and Season

   Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for another 5 minutes.

6. 6

   Prepare Hazelnuts

   While the soup is heating, toast the hazelnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant. Remove from heat and chop roughly.

7. 7

   Serve the Soup

   Ladle the sunchoke soup into bowls. Garnish with the toasted hazelnuts and sprinkle with fresh chives. Drizzle a little brewed coffee over the top for an added depth of flavor.