Sunchoke Soup Recipe
Holy Trinity, Sourdough, Rouille, Bouillabaisse
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Ingredients
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Soup Base
Sourdough Croutons
Rouille
Method
Soup Preparation
- 1
- 2
- 3
Add Garlic and Sunchokes
Stir in the minced garlic and chopped sunchokes. Cook for another 2-3 minutes until fragrant.
- 4
Add Broth and Seasoning
Pour in 4 cups of vegetable broth, add 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the sunchokes are tender.
- 5
Blend the Soup
Using an immersion blender, purée the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth. Return to pot and keep warm.
Sourdough Croutons Preparation
- 6
Prepare the Croutons
Preheat the oven to 375°F (190°C). Cut the sourdough bread into small cubes.
- 7
Season and Bake
In a bowl, toss the bread cubes with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and a pinch of salt. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
Rouille Preparation
- 8
Make the Rouille
In a bowl, combine 1 cup of mayonnaise, 1 minced garlic clove, a pinch of saffron threads, 1 tablespoon of lemon juice, and 1 teaspoon of smoked paprika. Mix well until smooth and set aside.