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Sunchoke Soup with Apples and Lentils
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Brief Description
Sunchokes (Jerusalem Artichokes) make a great winter soup
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Main Ingredient
Sunchokes
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Category: Soups
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 1/12/2013, Chef Michael Anthony, Gramercy Tavern, New York
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jan 13, 2013
Number of Servings:
Ingredients:
- 1/4 cups - Black Lentils
- 1 pinchs - Salt plus more to taste
- 4 tablespoons - Olive Oil
- 1 - White Onion peeled and thinly sliced
- 1 - Leek trimmed and thinly sliced
- 4 - Shallots peeled and thinly sliced
- 5 cloves - Garlic roughly sliced
- 2 stalks - Celery sliced 1/2-inch thick
- 2 pounds - Sunchokes all but 2 pieces peeled and cut into 1/2-inch coins
- 8 cups - Vegetable Stock or Water
- 1 whole - Star Anise
- 10 - Coriander Seeds
- 1/2 sticks - Cinnamon
- 1 tablespoons - Ginger peeled, minced
- - White Pepper to taste
- 1/2 cups - Apples cut into 1/4-inch dice
- 1 tablespoons - Chives chopped
Directions:
1. Set a small pot of water over high heat and bring to a boil. Add lentils and pinch salt and simmer until lentils are just tender, about 15 minutes. Drain.
2. Meanwhile, make soup: Set a deep pot over medium heat and swirl in 2 tablespoons oil. Add onions, leeks, shallots, garlic and celery. Sweat until softened and translucent, 3-4 minutes. Add sunchokes and sweat until slightly softened, 1-2 minutes more.
3. Add enough stock to just cover vegetables and raise heat to high. Wrap spices and ginger in cheesecloth, secure with kitchen twine and add sachet to pot. Once soup comes to a boil, reduce heat to medium-high and simmer steadily until sunchokes are fork-tender, 20-30 minutes.
4. While vegetables simmer, assemble garnish: Peel and cut reserved sunchokes into ¼-inch dice. Set a medium pan over medium heat and swirl in remaining oil. Once hot, sauté diced sunchokes until tender and golden all over, about 5 minutes.
5. Mix sautéed sunchokes with cooked lentils, apples and chives. Season with salt to taste. Set aside.
6. Once vegetables have simmered, set a sieve over a large bowl and pour soup through to separate vegetables from stock. Discard sachet and reserve stock. In a food processor, purée vegetables until smooth.
7. Return puréed vegetables to pot and stir in enough stock to create a loose yet creamy consistency. Bring mixture back to a simmer and season with salt and white pepper to taste.
8. To serve, ladle soup into bowls and place a large spoonful of sunchoke-apple-lentil garnish in center of each bowl.
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