Creamy Sunchoke Soup
- 4 cups sunchokes, scrubbed, skins peeled if tough, cubed
- 1 medium onion, peeled, ends trimmed, and thinly sliced
- 2 cloves garlic, finely grated on a microplane
- 2 small bay leaves
- 3-5 sprigs thyme
- 1/4 tsp cayenne
- 1 tbsp La Tourangelle Organic Extra Virgin Olive Oil
- 1 tbsp butter
- 4 tsp La Tourangelle Toasted Pumpkin Seed Oil
- 2 tbsp sour cream, thinned with a little water, to drizzle
- Fresh pea shoots
- 2 cups stock (vegetable or chicken)
- 1/2 pint grassfed heavy cream
- 3/4 tsp kosher salt
- Freshly cracked black pepper
For the soup:
In a Dutch oven or other heavy-bottom pot, saute onions in 1 tablespoon La Tourangelle Organic Extra Virgin Olive Oil over medium heat until translucent and softened, 7 minutes. Add garlic and stir to incorporate. Cook for a few minutes, adding another small drizzle of oil as needed, should the garlic stick to the pan.
Add cubed sunchokes and the butter, and stir mixture to incorporate as butter foams. Season with salt and pepper and add bay leaves, thyme, and cayenne. Saute until sunchokes begin to soften, about 5-7 minutes, stirring occasionally.
- Add stock and bring to a simmer, then place the lid on the pot and simmer covered for 10 minutes, or until sunchokes give easily when pierced with a sharp knife.
Remove the lid and set on a wire rack to cool slightly. Carefully transfer soup to a high speed blender. Add in the heavy cream and puree until uniform and velvety. Be mindful to keep the lid sealed as you blend to avoid being burned by the hot soup. Taste, and adjust seasoning as needed.
- Ladle soup into bowls. Drizzle sour cream, followed by the La Tourangelle Toasted Pumpkin Seed Oil, divided equally among the bowls, and top with pea shoots. Heaven in a bowl! Eat at once.