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Cream of Sunchoke Soup with Bacon and Oyster Mushrooms


CREAM OF SUNCHOKE SOUP WITH BACON AND OYSTER MUSHROOMS NOTE: folded in 1/2 the cream as whipping cream...chive garnish-- increase sunchoke, decrease stock and cream...leave more skin on sunchoke...


Recipes and Information: Service for 4

Featured Recipe: Cream of Sunchoke Soup with Bacon and Oyster Mushrooms


1 ¾ pounds sunchokes
4 tablespoons sweet butter
2 teaspoons thinly sliced garlic
1 cup thinly sliced shallots
3 ¼ cups chicken stock
2 ¼ cups heavy cream
Sea salt and freshly ground white pepper 5 ounces whipped heavy cream
Oyster Mushrooms for garnish
Bacon Slab diced for garnish
chives for garnish









Scrub the sunchokes carefully and coursely peel the outer skin. Slice them thinly and store in ice water.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and sweat until softened (do not allow them to color).

Drain the sunchokes and pat dry, then add to the pan, cover with stock, and simmer until the sunchokes are soft.

Add the cream, return to a boil, and remove from heat. Season with salt and pepper and set aside.

Slice the oyster mushrooms and bacon for garnish. Saute first the bacon till almost done, then add the mushroom dice. Dry on a paper towel.

Dice chives and reserve for the garnish.

Carefully ladle small quantities at a time into the blender and purée the soup until smooth and velvety. Strain through a chinois.

Just before serving, bring the soup to a simmer and vigorously whisk in the whipped cream to achieve a light, frothy texture.

Add the garnish (mushrooms, bacon and chives) as shown in the photo above.

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