Story Tools

To Email:

From Email:

Message:

6 tablespoons extra virgin olive oil, divided
3 shallots, minced
1 garlic clove, minced
3 pounds. sunchokes, peeled, diced
3 cups chicken stock
1 cup heavy cream
Salt and pepper to taste
6 ounces pancetta lardoons*
1 to 2 tablesspoons chives, minced

1. Heat 3 tablespoons olive oil in a stock pot, add shallots and garlic and sweat until lightly golden.
2. Add sunchockes and sauté lightly.
3. Add chicken stock and bring to simmer
4. When sunchokes are tender, remove pot from heat and puree soup in a blender or food processor.
5. Adjust consistency with cream; season with salt and pepper
6. Ladle soup into bowls and sprinkle with lardoons, drizzle with remaining olive oil, and sprinkle with chives.

Note: Sunchokes (also known as Jerusalem Artichokes) are a tuberous
vegetable of the sunflower family native to North America.

* Lardoon are pieces of pancetta cut into matchstick size, blanched and fried until crisp.

Write a comment

Name: Required

Email: Required, but will not be published on site

Comment: Required

Security Code: This is case sensitive, so please type it exactly as it appears.