recipes from the escobosa kitchen

Sunchoke Soup with Pumpkin Seeds

source Étoile in Yountville, CA
Ingredients
for about 44 people
  • 88  cups water
  • 11  teaspoon white wine vinegar
  • 22  pounds sunchokes (aka Jerusalem artichokes)
  • 33  tablespoons butter
  • 11  cup onion, chopped
  • 11  cup leek, chopped
  • 22  cloves garlic, chopped
  • 77  cups vegetable broth
  • 0 cup cream
  • 0 white pepper, ground
  • 0 Garnishes
  • 0 Shelled pumpkin seeds, toasted
  • 0 Sautéed chanterelle mushrooms
  • 0 Pumpkin seed oil (optional)
Preparation
  1. Mix 8 cups water and vinegar in large bowl. Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration. Set aside.
  2. Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes. Drain sunchokes; rinse well and drain again. Cut into 1-inch pieces. Add to onion mixture and sauté 5 minutes. Add 7 cups vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour. Cool slightly.
  3. Working in batches, puree soup in blender until very smooth. Return to pot. Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin. Stir in cream and season to taste with salt and white pepper. Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  4. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired.