- Ready Time : 0 min
- 2 pounds sunchokes
- juice of 1/2 lemon
- 3 tablespoons extra virgin olive oil
- 2 shallot, peeled and minced
- 3/4 cup white wine
- 3 1/3 cups vegetable or chicken broth
- 2/3 cup cream
- 1 parsnip, thinly sliced
- 1 cup mushrooms, thinly sliced
- 3 tablespoons butter
- salt and pepper to taste
- chili oil (optional)
Peel the sunchokes, cut in equal slices, and add the lemon juice to prevent discolouration.
Heat half the oil in a pan over medium low heat and add the shallots, cooking until soft.
Add the sunchoke, fry briefly, and add the white wine.
Reduce slightly , then add the broth.
Allow to simmer on low heat until sunchoke is soft and cooked.
Purée the soup in a processor or hand blender.
Add the cream and stir well.
Peel the parsnip and cut into thin slices.
Heat the butter and reserved olive oil in a skillet and pan fry the parsnip and mushrooms until the edges turn golden brown. Season with salt and pepper.
Pour soup into bowls and top with the parsnips and mushrooms.
Dot with chili oil (optional).
Source: Tartine and Apron Strings