Sunchoke Bisque With Hazelnut Oil

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 ½ teaspoons sea salt, plus more to taste
• Freshly ground black pepper
• 2 bay leaves
• Milk or cream, for thinning
• ½ cup croutons, crisped in the oven
• Roasted hazelnut or pumpkin-seed oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    208 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 4 grams protein; 667 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

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

45 minutes