Travel Reference
In-Depth Information
53
Puree of Sunchoke Soup with
Pickled Red Radishes and
Country Bread Croûtons
SOUP
3-4 ounces extra-virgin olive oil
SOUP
Sweat onions in oil until completely soft. Add sugar,
salt, vegetable stock, and sunchokes. Cook over me-
dium heat until sunchokes are completely soft. The
stock at this point should be reduced by half. Add wa-
ter and bring to a boil.
¼ cup yellow onions
1 teaspoon granulated sugar
½ ounce kosher salt
1 quart vegetable stock
1½ cups sunchokes
3-4 ounces water
Puree soup in blender. Pass through a fine mesh sieve.
RADISHES
2 cups water
RADISHES
Bring water and vinegar to a boil in a small pot. Dis-
solve sugar in the liquid and pour over the radishes.
Allow to cool to room temperature, strain. Slice to
desired shape.
8 ounces champagne vinegar
8 ounces sugar
2 bunches red radishes,
cleaned and trimmed
CROÛTONS
½ cup country bread
CROÛTONS
Slice bread into small cubes. Sauté in olive oil until
golden brown. Season with kosher salt and drain well
on absorbent paper.
½ cup extra virgin olive oil
PLATING
Pour soup into warm demitasses. Sprinkle with croû-
tons and radishes.
.
YIELD
,
Serves 4
