Equipment
- Chef’s knife and cutting board
- Food processor and blender
- Heavy pot or stockpot
- Large glass or stainless steel bowl
- Large saucepan
- Small saucepan
- Small sauté pan
- Wire whisk
- Wooden Spoon
Ingredients
Soup:
- 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
- ¼ 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 Parmegiano reggiano
- 2 teaspoons (10 g) salt
Garnish:
- Tarragon leaves and flowers
Directions
- In a heavy bottom stockpot over medium heat, melt butter and sauté onions and celery for 3 minutes or until onion is translucent.
- Add sunchokes, garlic and shallots and cook for 2 minutes.
- Deglaze with white wine and add chicken stock.
- Bring to a boil and simmer for 25 to 30 minutes or until sunchokes are tender to the touch.
- Transfer into a food processor and blend until smooth.
- 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.
- For froth, in a small saucepan over medium heat, combine ¼ cup (60 ml) milk, peppercorns and thyme and warm until milk bubbles around the edges.
- Whisk in cheese and season with salt.
- Transfer into a glass bowl and let cool.
- 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.
- Repeat as many times as necessary.
- To serve, pour soup into warmed soup bowls and garnish with a spoonful of froth and tarragon leaves.
Serves: 4 | Difficulty: 2