Sunchoke Bisque
Serves 5
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped leeks (whites only)
- 1 small russet potato, peeled & chopped
- 1½ lbs sunchokes, cleaned & chopped
- 3½ cups chicken or vegetable stock
- salt
- freshly-ground black pepper
- sliced leek greens to garnish (optional)
How-to
- Heat the butter and oil in a heavy-bottomed pot over medium-low
- Add the leeks and onions and sauté until slightly caramelized, about 15 minutes
- Add the sunchokes, potatoes and stock. Season to taste with salt, cover and bring to a simmer and let simmer until the potatoes and sunchokes are soft, about 15 minutes
- Using an immersion blender (or a standing blender), purée until smooth
- If you prefer a silky-smooth bisque, pass through a fine mesh strainer, or serve as-is
- Taste and adjust seasonings if necessary and garnish with sliced leek greens (optional)