Brown Butter Sunchoke Soup

Serves 2 

Ingredients:

• 3 tablespoons butter
• 1 pounds sunchokes (also known as Jerusalem artichokes), skin-on, scrubbed, and cut into 1/2-inch disks
• 1 medium onion, finely diced (about 1 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 4 cups vegetable stock
• ½ cup heavy cream
• Kosher salt and freshly ground black pepper
• ¼ cup sour cream
• 1 envelope micro sunflower

Directions:

• Melt butter in a medium saucepan over medium-high heat, swirling constantly until it is a deep brown and has a nutty aroma, about 1 1/2 minutes. Add sunchokes and stir. Cook, stirring occasionally, until sunchokes are well browned on all surfaces and starting to lightly char, about 10 minutes. Add onions and garlic and continue to cook, stirring occasionally, until softened, about 5 minutes longer. Add vegetable stock and bring to a boil, reduce to a simmer and cook until the sunchokes are tender, about ten minutes.
• When all vegetables are fork tender, carefully transfer to a blender and blend on high with the lid on until very smooth. Reduce to low speed and pour in ½ cup heavy cream, adjust seasoning and viscosity with salt, black pepper, and vegetable stock as needed. Refrigerate until ready to use.
• To assemble and serve, Transfer soup back to a sauce pot and heat thoroughly. transfer to preheated bowls and top with sour cream and sunflower sprouts. Serve immediately.

Substitutions From Dr. Amy Sapola: