Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton

Serves: 6


Water 8 cups
Lemon Juice 1 1/2 teaspoons
Sunchokes 2 pounds
Butter, unsalted 3 tbsp
Onion, Chopped 1 cup
Leek, Chopped 1 cup
Garlic, cloves chopped 2 ea
Vegetable broth 7 cups
Cream, heavy 1/2 cup
Ground white pepper To taste
Salt To taste
Haruki Turnip, quartered 1 bunch
Sugar 1 tbsp
White Wine 1 cup
Arugula Abundant 3 oz
Bacon 6 strips
Crème Fraiche 6 tsp
Baguette (white or wheat) ¼ baguette

Method of Preparation

  1. To peel the sunchoke use a clean scrubby and take off the outside layer. When peeled, place in a container with the water and lemon juice. Sunchokes oxidize quickly so the acid will help to keep the nice pale color.
  2. In a large heavy based pot melt the butter and add the onions, leeks, and garlic and allow ingredients to sweat. Meanwhile roughly chop the sun chokes. Add the sunchokes to the pot and place a lid on top.
  3. Add the stock and cook until tender.
  4. Once tender puree in a food processor and add the cream, and adjust the seasoning to taste.
  5. Meanwhile, in pan add the sugar, wine and turnips and cook uncovered until all the liquid has evaporated.
  6. For the Crouton: Cook the bacon and chop into small dice. Slice the baguette at an angle, drizzle with olive oil, salt and pepper and chopped pine street market bacon and bake in the oven for 4-5 minutes.
  7. For serving: Place the arugula on the bottom of the bowl, add the turnips, and crème fresh and pour in the soup. Serve the crouton on top.

Chefs Tips

This is a great soup, which can have many different combinations. Try it with sautéed Sweet Savannah Shrimp, or some Coles Lake Goats Cheese. Arugula is my preferred green for this soup, but check out the different greens available at the market and have fun making your favorite combinations!