Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sunchoke Soup with Sautéed Chanterelles

Servings: 4

The nutty flavor of sunchokes is the perfect base for this rich soup, especially when combined with another cool-weather favorite: earthy chanterelles. If you can’t get your hands on chanterelles, you can substitute oyster mushrooms or other wild mushrooms of your choice.

Ingredients

  • 3-1/2 cups sunchokes, rinsed thoroughly and peeled
  • 1 apple, peeled and chopped
  • 1 clove garlic, minced
  • 1/4 cup extra-virgin olive oil, divided
  • 5 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3-1/2 cups water
  • 2 Tbs. heavy cream
  • 1 tsp. lemon zest
  • 1 Tbs. lemon juice
  • 1-1/2 cups chanterelle mushrooms
  • 1/3 cup sunflower seeds
  • Fresh tarragon
  • Good-quality bread, for serving

Preparation

Cut all but 2 of the sunchokes into large pieces. Using a mandoline, cut the remaining 2 sunchokes into thin slices and place in a bowl of cold water until ready to serve.

In a large saucepan, cook the sunchokes, apple, and garlic in 3 Tbs. of the oil over medium heat until slightly softened, 3 to 4 minutes. Add 31/2 cups water, the thyme, 3/4 tsp. salt, and several grinds of pepper. Bring to a boil. Reduce the heat and simmer, uncovered until the sunchokes are soft, 10 to 15 minutes.

Remove the thyme sprigs and add the cream. Simmer 2 minutes more. Using an immersion blender, blend until smooth and creamy. Add the lemon zest and juice. Keep warm.

Heat a pan over medium-high heat. Add the remaining 1 Tbs. oil, and when it starts to glisten, add the chanterelles, stirring and shaking for a few minutes until they slightly crisp and browned. Season with salt and pepper.

Place the sunflower seeds in a small pan. Cover with water and a pinch of salt. Bring to a boil, and boil the sunflower seeds until the water evaporates. Transfer to a bowl and let cool.

Top the soup with the reserved slices of sunchoke, the sautéed mushrooms, boiled sunflower seeds, and tarragon. Serve with bread.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial