Sunchoke Soup Recipe

Sunchoke Soup Directions

1. 1

   Prepare the Ingredients

   Wash and peel the sunchokes, then cut them into small pieces. Chop the onion and mince the garlic.

2. 2

   Sauté Aromatics

   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.

3. 3

   Cook Sunchokes

   Add the sunchoke pieces to the pot and stir for a couple of minutes. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the sunchokes are tender.

4. 4

   Blend the Soup

   Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches and be careful of hot liquids.

5. 5

   Add Cream and Season

   Stir in the heavy cream and add salt and black pepper to taste. Heat through but do not boil.

6. 6

   Prepare Hazelnuts

   In a dry skillet, toast the hazelnuts over medium heat until fragrant, about 5 minutes. Remove from heat and chop coarsely.

7. 7

   Serve

   Ladle the soup into bowls, drizzle with truffle oil, and sprinkle the toasted hazelnuts on top. Enjoy!