Sunchoke and Potato Soup with a Truffle Vinaigrette by Chef Brent Banda of St. Cecila's
Sunchoke and Potato Soup
Ingredients:
Sunchokes (Rodgers Greens and Roots) 5 lbs, peeled
Potatoes (Rodgers Greens and Roots) 2 lbs, peeled
Yellow onion – 4.8 cups, julienne
Fennel – 3/4 cup overflowing, julienne
Garlic – 1/8 cup
Milk – 8 cups
Thyme – 3 stems
Bay leaf – 2 leaves
Tarragon – 3 stems
Directions:
1. Heat the olive oil in a medium soup pot over low heat.
2. Add yellow onion, fennel, garlic. Sauté over low heat.
3. Sweat until onions are translucent, 10-15 minutes.
4. Add peeled sunchokes, milk and herbs. Simmer until sunchokes are fully cooked.
5. Discard thyme stems, bay leaf, and tarragon stems.
6. Pour into blender, puree soup until smooth.
Truffle Vinaigrette
Ingredients:
Shallot, finely diced, 2.5 teaspoons
Chives (Rodgers Greens, and Roots) – 0.5 teaspoon
Tarragon – 0.5 teaspoon
Oregano – 0.5 teaspoon
Truffle – 0.5 teaspoon, microplane
Lemon Zest – 0.5 teaspoon, microplane
Lemon Juice – 3.5 teaspoons
White Wine Vinaigrette – 2.5 teaspoons
Extra Virgin Olive Oil – 5/8 cup
Salt – 0/3 teaspoon
Directions:
1. Finely dice shallots, put into bowl.
2. Fine slice chive, tarragon, oregano, mix with shallots.
3. Microplane truffle into bowl.
4. Zest lemon and then juice it into bowl.
5. Add remaining ingredients (White Wine Vinaigrette, Extra Virgin Olive Oil, Salt), then mix well.
Pour over salad or veggies!
