Sunchoke Bisque With Hazelnut Oil Recipe

Name: Sunchoke Bisque With Hazelnut Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion; 3 small red potatoes; 1 pound Jerusalem artichokes, unpeeled; 1 celery rib; 2 tablespoons sunflower-seed oil or olive oil; 2 garlic cloves, minced; 6 cups vegetable stock; 1 1/2 teaspoons sea salt, plus more to taste; Freshly ground black pepper; 2 bay leaves; Milk or cream, for thinning; 1/2 cup croutons, crisped in the oven; Roasted hazelnut or pumpkin-seed oil

Servings: persons

1 small onion
3 small red potatoes
1 pound Jerusalem artichokes, unpeeled
1 celery rib
2 tablespoons sunflower-seed oil or olive oil
2 garlic cloves, minced
6 cups vegetable stock
1 1/2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
2 bay leaves
Milk or cream, for thinning
1/2 cup croutons, crisped in the oven
Roasted hazelnut or pumpkin-seed oil

1
Chop the vegetables into 1/2-inch chunks.
2
Heat the sunflower-seed oil in a soup pot, add the vegetables and saute over high heat, stirring, until lightly browned, about 10 minutes, adding the garlic during the last few minutes.
3
Pour in the stock.
4
Add 1 1/2 teaspoons salt and the bay leaves.
5
Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.
6
Cool briefly, fish out the bay leaves, then puree the soup until perfectly smooth.
7
Return the soup to the stove and add enough milk or cream to thin it to the desired consistency.
8
Taste for salt and season with pepper.
9
Serve with a few croutons in each bowl and the hazelnut oil drizzled over the top.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 small onion, 3 small red potatoes, 1 pound Jerusalem artichokes, unpeeled, 1 celery rib, and more.

Yes, Sunchoke Bisque With Hazelnut Oil 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.

Sunchoke Bisque With Hazelnut Oil

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