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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.
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