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Ingredients
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Soup Base
Pickled Sunchokes
Smoked Oil
Method
Soup Preparation
- 1
Prepare the Sunchokes
Peel and chop 500g sunchokes into small pieces.
- 2
- 3
Add Sunchokes
Add the chopped sunchokes to the pot and stir well. Cook for another 5 minutes.
- 4
Add Broth and Seasoning
Pour in 4 cups of vegetable broth, add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of thyme. Bring to a boil.
- 5
Simmer
Reduce heat and let the soup simmer for 20-25 minutes until the sunchokes are tender.
- 6
Blend the Soup
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Pickling Sunchokes
- 7
Prepare the Pickling Solution
In a saucepan, combine 1 cup of water, 1 cup of white vinegar, 2 tablespoons of sugar, 1 tablespoon of salt, 1 teaspoon of mustard seeds, and 1 teaspoon of black peppercorns. Bring to a boil.
- 8
Pickle the Sunchokes
While the pickling solution is heating, peel and slice 250g of sunchokes thinly. Once the solution is boiling, add the sliced sunchokes and remove from heat. Let them sit for at least 30 minutes.
Smoked Oil Preparation
- 9
Infuse the Oil
In a small bowl, combine 1 cup of olive oil with 1 teaspoon of smoked paprika. Stir well and let sit for at least 30 minutes to allow the flavors to meld.