Sunchoke Lemongrass And Leek Soup

1. 1

   Important: See the notes above in the summary for prepping tips for the sunchokes. This can take 20-30 minutes to do for 1 lb of sunchokes, so this should be done first. Slice fairly thinly and soak in lemon water to keep them from turning color.

2. 2

   Melt the butter in a soup pot and saute one-half of the leeks and all of the shallots, garlic, and lemongrass until the leeks and shallots are soft and the mixture is very aromatic (about 10-15 minutes).

3. 3

   Add the sunchokes and mix to thoroughly cover the sunchokes with the leeks lemongrass mixture. Cook for another 5 minutes.

4. 4

   Add the broth and bring to a simmer until the sunchokes are tender (about 40 minutes). If you don't have any broth, you can use water. Remove the lemongrass stalks and puree the soup in a blender until very smooth. Pour back into the soup pot and reheat. Add the cream, nutmeg, salt and pepper. Add lemon zest to taste.

5. 5

   For a garnish, I fried the other half of the leek strips in olive oil and a squeeze of lemon juice until they were fairly crispy. I topped the soup with a pinch of them and a few minced chives.

No additional tips available.