Sunchoke Soup with Truffle Oil
Serves 6 | active time 35 minutes
A silky smooth soup that hints of earth and fall. Surprisingly vegan, the soup is light yet richly satisfying with deep umami flavors.
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, roughly chopped
1 tablespoon fresh thyme (or sage or rosemary)
3 cups water
3 cups chicken or vegetable stock
1/2 pound sunchokes, scrubbed, sliced
1/2 pound potatoes (Yukon or white), sliced
1/2 cup dried mushrooms (like shiitake or morels)
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon soy sauce (or Bragg Liquid Aminos)
1/2 teaspoon white vinegar
Drizzle of truffle oil
In a large, heavy-bottom pot, heat olive oil over medium-high heat. Add onion. Saute 4–5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1–2 minutes.
Add stock, water, sunchokes, potatoes, dried mushrooms, salt, and pepper.
Bring to a boil, then turn heat down to low and simmer for 20 minutes, covered.
Check that potatoes are tender.
Using a blender and working in batches, blend soup until very smooth. Return to a pot on the stove. Add soy and vinegar. Taste, adding more salt or vinegar if needed.
Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.
Tip: This soup can be made up to 3 days ahead and refrigerated. Gently warm up before serving. For added richness, add a dollop of sour cream.