Leeky Sunchoke Bisque With Chestnuts Recipe

Name: Leeky Sunchoke Bisque With Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of garlic, roasted until tender; 8 fresh chestnuts, each scored with a paring knife around its perimeter, OPTIONAL; 4 tablespoons butter, salted or unsalted; 2 tablespoons extra-virgin olive oil; 41/4 cups leeks, trimmed/washed/halved lengthwise/chopped crosswise (2-3 leeks); 41/4 cups onions, peeled and chopped (about 2 medium onions); 1/4 cups shallot, chopped; 4 sprigs fresh thyme; 11/2 teaspoons salt; at least 1/4 tsp each of freshly ground nutmeg and freshly ground white pepper; 3 cups sunchokes, washed and chopped; 4 cups chicken broth; 2 pecorino rinds; 1/2 cups buttermilk; 6 tablespoons heavy cream; slivered scallions for garnish, optional; 1-2 strips bacon, lightly cooked, then chopped and added to soup when you add the sunchokes, puree them too! OPTIONAL

Servings: persons

1 head of garlic, roasted until tender
8 fresh chestnuts, each scored with a paring knife around its perimeter, OPTIONAL
4 tablespoons butter, salted or unsalted
2 tablespoons extra-virgin olive oil
41/4 cups leeks, trimmed/washed/halved lengthwise/chopped crosswise (2-3 leeks)
41/4 cups onions, peeled and chopped (about 2 medium onions)
1/4 cups shallot, chopped
4 sprigs fresh thyme
11/2 teaspoons salt
at least 1/4 tsp each of freshly ground nutmeg and freshly ground white pepper
3 cups sunchokes, washed and chopped
4 cups chicken broth
2 pecorino rinds
1/2 cups buttermilk
6 tablespoons heavy cream
slivered scallions for garnish, optional
1-2 strips bacon, lightly cooked, then chopped and added to soup when you add the sunchokes, puree them too! OPTIONAL

1
["Preheat the oven to 400u00b0.
2
If you've not already...On a piece of foil, put the unpeeled garlic cloves, drizzle with a bit of oil, seal tightly and roast in the oven for 20 - 30 minutes.
3
If you want to use the chestnuts, place them on a rimmed baking sheet and roast for 30 minutes.", "In the meantime, in a dutch oven or soup pot, heat the butter and olive oil over medium-high heat. When the butter is mostly melted and things are heating up, add the chopped leeks, onions, shallots and thyme sprigs. Sprinkle with the salt, nutmeg and white pepper, stir to combine everything well, and lower the heat to medium.", "When the veggies are nicely wilted and starting to turn translucent (at least 10 mins), add the sunchokes and chicken broth (and the bacon if using). Turn the heat up to medium high, and submerge the two cheese rinds. After a few minutes, add the buttermilk and cream and stir again to combine everything well. Bring to a boil, then reduce heat until you can maintain a nice simmer and cook 25-30 minutes, until the sunchokes are easily pierced with a knife. Add the roasted garlic cloves (peeled of course) at any point before the cook time is up.", "When the sunchokes can be pierced, turn off the heat and carefully remove what's left of the thyme sprigs and cheese rinds. Then, carefully puree the soup with an immersion blender (if you don't have one, let the soup cool some before using a blender).
4
Serve with peeled and chopped roasted chestnuts and slivered scallions if you like."]

1528

kcal

Calories

Fat

124

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 head of garlic, roasted until tender, 8 fresh chestnuts, each scored with a paring knife around its perimeter, OPTIONAL, 4 tablespoons butter, salted or unsalted, 2 tablespoons extra-virgin olive oil, and more.

Yes, Leeky Sunchoke Bisque With Chestnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leeky Sunchoke Bisque With Chestnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions