55 min

Sunchoke Soup with Toasted Hazelnuts and Périgord Truffle

Name: Sunchoke Soup with Toasted Hazelnuts and Périgord Truffle
Prep time: 20 min
Cook time: 35 min
Yield: 4
Ingredients: 900.00 g Sunchokes; 30.00 g Charentes-Poitou Butter PDO; 130.00 g Hazelnuts; 200.00 g Vegetable stock; 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 4.00 sprigs Fresh thym; 2.00 tsp Fleur de sel de Guérande sea salt PGI; 25.00 gr Périgord Black Truffle; 2.00 tsp Vallée des Baux-de-Provence Olive Oil PDO; Paprika & Pepper

Von Benjamin Vaschetti, Chefkoch

A warm, comforting veggie soup packed with flavor. Sunchokes blended with Périgord truffles and toasted hazelnuts... Bon Appétit!

Zubereitungszeit

20 min

Zutaten Für

Sunchokes 900 g
Butter aus Charentes-Poitou AOP

30 g Zum Produkt
Haselnuss

130 g
Vegetable stock 200 g
Crème fraîche (AOP)

200 ml Zum Produkt
Fresh thym 4 sprigs
Saucen und Gewürze

Fleur de sel de Guérande IGP

2 tsp Zum Produkt
Schwarze Perigord-Trüffel

25 gr Zum Produkt
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

2 tsp Zum Produkt
Paprika & Pepper

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Zubereitung

Peel the sunchokes, slice them and place them in water immediately to keep them from oxidizing.

Melt the butter in a large pot over medium heat until it begins to foam. Reduce the heat to low, drain the sunchokes, and add them to the pot. Sweat for 5 minutes without browning. Add the stock, heavy cream, and thyme and simmer until the sunchokes are tender, about 30 minutes.

Remove and discard the thyme. Puree the sunchokes with their cooking liquid in a blender until smooth. Strain through a fine-mesh strainer and season with the salt, pepper, and smoked paprika.

Roast the hazelnuts in a small nonstick pan.

Remove the skins and then roughly chop them. Divide the sunchoke velouté between 2 bowls. Place the truffle slices in equal amounts over the soup. Sprinkle over the chopped hazelnuts and drizzle with the oil. Serve.