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Recipe : *** Sunchoke Creamy Soup

Sunchoke Creamy Soup
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
creamy soup, soup

Recipe's Ingredients

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  • 1 gg yolk
  • fine salt and freshly ground white pepper
  • 1 tablespoon tomato puree
  • 1 tablespoon chilled butter
  • 2 tablespoons heavy cream
  • 200 g peeled sunchokes (jerusalem artichokes), 3/32" slices
  • 15 g tapioca
  • 350 ml chicken stock

  • Recipe preparation steps

  • 1
    Place the sunchokes, tapioca, and chicken stock in a saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer for about 20 to 30 minutes until the sunchokes are soft and the tapioca is transparent.
  • 2
    Transfer the soup to a blender. Add the tomato puree and puree the soup until it is very smooth. Strain the puree into a clean saucepan.
  • 3
    If necessary, reheat the soup over medium heat. Whisk in the chilled butter. Combine the cream with the egg yolk. Temper this mixture with some of the hot soup and then add the mixture to the soup pot. Whisk together over high heat until the soup just barely starts to boil and is thickened slightly. Check for small pieces of sunchoke and, if necessary, strain the soup again. Salt and pepper to taste.
  • 4
    Divide the soup among serving bowls.
  • Ready !



 

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