![Sunchoke Soup](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-02/20201027_BrakeThrough_Media_135Q0A0349.jpg?itok=Pt6jyUFF)
Sunchoke Soup with Toasted Hazelnuts and Périgord Truffle
A warm, comforting veggie soup packed with flavor. Sunchokes blended with Périgord truffles and toasted hazelnuts... Bon Appétit!
Zubereitungszeit
Zutaten Für
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900 g
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Haselnuss130 g
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200 g
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4 sprigs
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Zubereitung
1
Peel the sunchokes, slice them and place them in water immediately to keep them from oxidizing.
![](/sites/tastefrance.com/files/2021-02/63_20201027_%C2%A9BrakeThrough%20Media_5Q0A0202.jpg)
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2
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.
![](/sites/tastefrance.com/files/2021-02/64_20201027_%C2%A9BrakeThrough%20Media_5Q0A0205.jpg)
© ©Brake Through Media
3
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.
![](/sites/tastefrance.com/files/2021-02/65_20201027_%C2%A9BrakeThrough%20Media_5Q0A0209.jpg)
© ©Brake Through Media
4
Roast the hazelnuts in a small nonstick pan.
![](/sites/tastefrance.com/files/2021-02/66_20201027_%C2%A9BrakeThrough%20Media_5Q0A0214.jpg)
© ©Brake Through Media
5
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.
![](/sites/tastefrance.com/files/2021-02/67_20201027_%C2%A9BrakeThrough%20Media_5Q0A0220.jpg)
© ©Brake Through Media
Creator
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Chefkoch