Sunchoke Soup Recipe
huitlacoche & truffle glazed mushroom, piquillo pepper, green apple, sunchoke chip
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sunchoke Soup
In a large pot, heat the truffle oil over medium heat. Add the diced sunchokes and sauté for about 5 minutes until they start to soften.
- 2
Add Vegetables and Broth
Add the sliced mushrooms, huitlacoche, and chopped piquillo peppers. Stir well and cook for another 5 minutes. Pour in the vegetable broth and bring to a boil.
- 3
Simmer
Reduce the heat to low and let the soup simmer for 20 minutes, or until the sunchokes are tender.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- 5
Add Cream and Season
Stir in the heavy cream, diced green apple, salt, and black pepper. Heat through for an additional 5 minutes.
- 6
Serve
Ladle the soup into bowls and garnish with sunchoke chips. Enjoy!