Ingredients:

• 1 tablespoon (15 g) unsalted butter
• 2 yellow onions, diced
• 3 stalks celery, diced
• 1 pound (450 g) sunchokes (Jerusalem artichokes), peeled and sliced
• 1 clove garlic, minced
• 1 shallot, minced
• 1/4 cup (60 ml) dry white wine
• 2 cups (475 ml) chicken stock
• 1 cup (240 ml) heavy cream
• Salt and freshly ground pepper

Froth

• 1 cup (240 ml) 2% milk
• 5 peppercorns, cracked
• 3 thyme sprigs
• 1 cup (235 g) grated Parmigiano reggiano
• 2 teaspoons (10 g) salt

Garnish

• Tarragon leaves and flowers

Instructions:

1. In a heavy bottom stockpot over medium heat, melt butter and sauté onions and celery for 3 minutes or until onion is translucent.
2. Add sunchokes, garlic and shallots and cook for 2 minutes.
3. Deglaze with white wine and add chicken stock. Bring to a boil and simmer for 25 to 30 minutes or until sunchokes are tender.
4. Transfer into a food processor and blend until smooth.
5. Pour mixture into a clean pot, whisk in heavy cream and bring to a simmer. Adjust seasoning with salt and pepper. Remove from heat and keep warm.

Froth

1. In a small saucepan over medium heat, combine 1/4 cup (60 ml) milk, peppercorns and thyme and warm until milk bubbles around the edges.
2. Whisk in cheese and season with salt. Transfer into a glass bowl and let cool.
3. Just before serving, in a small sauté pan over high heat, mix a small amount of cheese mixture and milk and whisk briskly until warm and frothy.

Garnish

1. Pour soup into warmed soup bowls and garnish with a spoonful of froth and tarragon leaves and flowers.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2016-01-01

Last Modified: 2026-05-14

This recipe provided to you by:

https://www.cruisingearth.com