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!
- 2 lbs
Dairy productsPDO Poitou-Charente Butter4 tbsp See the article
- 6 c
Dairy productsPDO Heavy Crème Fraîche1 c See the article
- 4 sprigs
Sauces & condimentsFleur de sel de Guérande sea salt PGI2 tsp See the article
Fruits & VegetablesPérigord Black Truffle2 oz See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 tsp See the article
Peel the sunchokes, slice them and place them in water immediately to keep them from oxidizing.
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.
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.