Sunchoke Soup
RECIPE
55 min

Sunchoke Soup with Toasted Hazelnuts and Périgord Truffle

Benjamin Vaschetti By Benjamin Vaschetti, Chef

A warm, comforting veggie soup packed with flavor. Sunchokes blended with Périgord truffles and toasted hazelnuts... Bon Appétit!

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Average: 4 (2 votes)

Ingredients For

  • 900 g
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    30 g See the article
  • Oregon Hazelnuts
    130 g
  • 200 g
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    200 ml See the article
  • 4 sprigs
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    2 tsp See the article
  • Truffe
    Fruits & Vegetables
    Périgord Black Truffle
    25 gr See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tsp See the article

Peel the sunchokes, slice them and place them in water immediately to keep them from oxidizing.

Step 1
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    Melt the butter in a large pot over medium heat until it begins to foam. Reduce the heat to low, drain the sunchokes, and add them to the pot. Sweat for 5 minutes without browning.  Add the stock, heavy cream, and thyme and simmer until the sunchokes are tender, about 30 minutes.

    Step 2
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    Remove and discard the thyme. Puree the sunchokes with their cooking liquid in a blender until smooth. Strain through a fine-mesh strainer and season with the salt, pepper, and smoked paprika.

    Step 3
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    Roast the hazelnuts in a small nonstick pan. 

    Step 4
  • ©Brake Through Media

    Remove the skins and then roughly chop them. Divide the sunchoke velouté between 2 bowls. Place the truffle slices in equal amounts over the soup. Sprinkle over the chopped hazelnuts and drizzle with the oil. Serve.

    Step 5
  • ©Brake Through Media

    Maple Syrup
    Maple Syrup
    Guadeloupe cane sugar
    Guadeloupe cane sugar
    See Recipe