Sunchoke Bisque Recipe

Preparation

1. 1

   Prepare the Pickled Apple

   In a small saucepan, combine water, white vinegar, and sugar. Bring to a boil, then remove from heat. Slice the apple into thin wedges and add to the pickling liquid. Let it cool and then refrigerate for at least 30 minutes.

2. 2

   Cook the Sunchoke Bisque

   In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onion and minced garlic, and sauté until soft and translucent, about 5 minutes. Add the sunchokes and vegetable broth, bring to a boil, then reduce heat and simmer until the sunchokes are tender, about 15-20 minutes.

3. 3

   Blend the Bisque

   Using an immersion blender or regular blender, puree the soup until smooth. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste and keep warm.

4. 4

   Prepare Brown Butter

   In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma, about 3-5 minutes. Remove from heat.

5. 5

   Serve

   Ladle the bisque into bowls, top with lump crab meat, drizzle with brown butter, and garnish with pickled apple slices.