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by daniel |
wien
| 17.12.2008
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koordinaten: 48.2068436, 16.3397367
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500g sunchoke
1 onion
thyme
1 l beef stock (or vegetable stock)
cream , optional quantity
balsamico vinegar
truffle oil (if required)
cooking:
Rinse and peel sunchokes and cut them into chunks. Mince onion and roast it gently in butter. Add sunchokes and thyme, continue to roast, quench with white wine and simmer to reduce half of the liquid. Now pour in broth and cream and simmer until sunchokes are tender. At the end of cooking time stir in balsamico vinegar and truffle oil. Puree the soup with a hand blender and pass it through a sieve. Season with salt, nutmeg and pepper.
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