Sunchoke Soup
55 min
Average: 4 (3 votes)

Sunchoke Soup with Toasted Hazelnuts and Périgord Truffle

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

Preparation time

20 min

Ingredients For

Preparation

1

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

© ©Brake Through Media

2

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.

© ©Brake Through Media

3

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.

© ©Brake Through Media

4

Roast the hazelnuts in a small nonstick pan. 

© ©Brake Through Media

5

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.

© ©Brake Through Media

Mix &
Match

The French touch you need in your inbox

Please complete this field
Your registration is confirmed