Wilshire Sunchoke Soup

You can also garnish this soup with crispy shallots, shaved fresh white truffles from Alba, and Prosciutto Americano from La Quercia.

Ingredients

• 1 3/4 pounds sunflower chokes
• 4 tablespoons sweet butter
• 2 tablespoons organic garlic, thinly sliced
• 1 cup shallots, thinly sliced
• 3 1/4 cups chicken stock or vegetable stock
• 2 1/4 cups heavy cream
• Sea salt
• Freshly ground white pepper
• 5 ounces heavy cream, whipped
• 8 sprigs chervil

Directions

1. Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water.
2. Melt the butter in a heavy-bottomed saucepan over medium heat.
3. Add the garlic and shallots; cook until softened (do not allow them to brown).
4. Drain the sunflower chokes and add to the pan, cover with stock, and simmer until they are soft.
5. Add the cream and return to a boil.
6. Remove from heat. Season the soup with sea salt and pepper.
7. Carefully ladle small quantities at a time into the blender and puree the soup until smooth and velvety.
8. Strain soup through a chinois.
9. Just before serving, bring the soup to a simmer and vigorously whisk in the whipped cream to achieve a light frothy texture.
10. Ladle soup into warmed soup bowls. Garnish with chervil.