Sunchoke (Jerusalem Artichoke) Soup

Sunchoke soup

1lb sunchokes. Scrub “eyes”/blemishes off, cut into 1″ pieces

1 bay leaf

4 cups vegetable stock

1 shallot

1 tsp thyme

truffle oil

Salt

Pepper

• Mince shallot and fry in oil/butter until translucent. Add sunchokes.
• Saute, covered, for 5 minutes.
• Add stock, bay leaf, salt, pepper, thyme. Simmer for 30 minutes.
• Remove bay leaf. Puree.
• Serve with a few drops of truffle oil over the top.