Sunchoke Soup

INGREDIENTS

4 tbsp of unsalted butter

2 tbsp of extra virgin olive oil (plus more for serving)

2 lb of sunchokes washed with skins on & cut into 1/2” lengths

1 large leek white and pale-green parts only, cut into 1/2” lengths

2 large shallots finely sliced

2 cloves of garlic minced

1/2 cup of dry white wine

6 cups of chicken or vegetable broth

1/2 cup of heavy cream

salt and black pepper

METHOD

Heat the butter and olive oil in a large saucepan over medium-high heat until melted. Add the sunchokes and sauté, stirring occasionally until well caramelized. Add the leeks and shallot and continue to cook until softened and translucent. Add the garlic, stirring constantly until aromatic, before deglazing with white wine and reducing until nearly all of the liquid has evaporated. Add the stock of your choice and bring the mixture to a boil before reducing the heat to medium-low and simmering until the sunchokes are very tender.

Purée the soup in a blender on high speed until very smooth and creamy. Pour the soup through a fine strainer or chinois before returning to a clean saucepan and placing back over medium-low heat. Mount the soup with cream and season to taste with salt and pepper.

Serve the finished soup in a warm bowl with a drizzle of extra virgin olive oil and garnish with fried fava beans or blooms & herbs.