Creamy Sunchoke Soup With Fried Parsnip And Mushrooms

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This recipe for Creamy Sunchoke Soup With Fried Parsnip And Mushrooms comes from Home Made by Yvette van Boven. Cooking from scratch may seem like a challenge, but in hercookbook, Yvette van Boven proves everyone wrong. With over 200 recipes, her easy to follow, illustrated step-by-step instructions prove that anyone can be a chef, without fancy ingredients or complicated kitchen gadgets. Consider recipes like baking your own bread, condiments, and cocktails; then weave these individual items into a fantastic homemade feast to wow friends and family.
 
Creamy Sunchoke Soup With Fried Parsnip And Mushrooms
 
·         2 lb sunchokes
·         juice of ½ lemon
·         3 tbsp olive oil
·         2 shallots, diced
·         ¾ cup white wine
·         3⅓ cups chicken or vegetable broth
·         ⅔ cup cream
·         1 parsnip
·         5 tsp butter
·         1⅔ cups mixed forest mushrooms, torn into strips
·         salt and freshly ground pepper
 
Peel the sunchokes, cut in equal slices, and add the lemon juice to prevent discoloration. Heat a little oil in a large pan. Sauté the shallots, add the sunchoke, fry briefly, and add the white wine. Slightly reduce and add the broth. Allow to simmer on low heat until the sunchoke is cooked. Puree the soup until smooth using a hand blender. Add the cream and stir well.
 
Peel the parsnip and cut into thin slices. Heat the butter and reserved olive oil in a nonstick skillet and pan fry the parsnip and mushroom slices on both sides until crunchy. Generously add salt and pepper. Pour the soup into bowls and top with the parsnip and mushrooms.
 

 

File 2442

 

From Home Made, ABRAMS, 2011.