- 4 Servings
- 1 lb shallots
- 1 cup white wine
- 3 tbsps olive oil
- sea salt, to taste
- 1 quart vegetable or chicken stock or water
- 2 lbs sunchokes
- 1 stick plus 2 tbsps butter, divided
- 1/2 lb chanterelle mushrooms
- couple springs of fresh thyme
- fresh ground pepper, to taste
Preheat the oven to 350°. Peel the shallots. Place the shallots in a heavy baking dish and toss with the white wine, olive oil, and a large pinch of salt. Bake, stirring occasionally, for about 1 hour, until the shallots are soft and browned and the wine has evaporated.
While the shallots are cooking, wash and trim the sunchokes. Break them apart to make sure you remove all the dirt from the crevices. Scrub them with a vegetable brush or a clean sponge to remove some of the skin. Cut or break into pieces so they will cook evenly. Place the sunchokes in a pot and cover with vegetable or chicken stock or water. Add about 2 tablespoons of salt and bring to a simmer. Cook the sunchokes until they are soft. Set aside.
While the sunchokes are cooking, place the stick of butter in a small sauce pan and cook over a medium flame. The butter will melt, then bubble and start to separate. Watch the butter closely and take the pan off the flame when the butter starts to turn light brown and smells nutty.
To finish the soup, add the roasted shallots, sunchokes and their liquid, and brown butter to a blender. Blend until smooth (you will probably need to do this in a few batches). Adjust the thickness as desired by adding more liquid. Add salt to taste.
Clean the mushrooms and dice into small pieces. Mince the fresh thyme. Melt the remaining 2 tablespoons butter in a sauté pan. Add the mushrooms, thyme, and a pinch of salt. Sauté on a high heat for a few minutes until cooked and slightly browned. Divide the hot soup among bowls and garnish with spoonfuls of chanterelle and a bit of pepper.