Sunchoke Soup with Crème Fraîche and Pan Fried Chantrelle Mushrooms

5 from 1 vote

Sunchoke Soup with Crème Fraîche and Pan Fried Chantrelle Mushrooms

Sunchokes or Jerusalem artichokes are an amazingly delicious vegetable that tastes like a sweeter and nuttier potato. Cooked until golden in browned butter, they take on a beautiful caramel flavor. Because this is naturally sweet, a bit of crème fraîche lends some acidity and crispy pan-fried chanterelles add a nice umami and texture. Fresh chives would be a lovely garnish. A large proportion of the carbohydrates in this actually come from inulin, a prebiotic fiber that has little impact on blood sugar as it is not well absorbed. As a result, it can cause some GI issues when eaten in excess or if you are particularly sensitive to inulin. Best to start with a small amount and see how it sits with your system before enjoying in larger quantities.

Course Soup

Cuisine American

Keyword american, Christmas, dairy-free, Easter, easy, egg-free, holiday, mushroom, nightshade-free, nut-free, soup, sunchoke, thanksgiving, Valentine's Day, vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 193kcal

Author Jenny Ross

Ingredients

Sunchoke Soup

1/4 cup butter or butter flavored coconut oil for dairy-free
2 pounds sunchokes or Jerusalem artichokes well scrubbed (no need to peel) and sliced in 1/2-inch thick pieces
1 onion roughly diced
2 stalks celery roughly chopped
1 carrot peeled and roughly chopped
2 large cloves garlic minced
1 bay leaf
4 cups vegetable stock
pinch cayenne pepper optional, omit for nightshade-free
salt and pepper to taste
1 tablespoon lemon juice

Pan-Fried Chantrelles

2 tablespoons butter or butter flavored coconut oil for dairy-free
1/2 pound Chantrelle mushrooms sliced
salt to taste
lemon juice to taste

To Serve

4 tablespoons crème fraîche or your favorite dairy-free alternative for dairy-free (if you want something homemade, I like to puree raw cashews with some salt, lemon, a bit of nutritional yeast, and water as needed for consistency.)

Get Recipe Ingredients

Instructions

Add the butter to a large pot with a light color bottom (this will allow you to see when the butter solids have turned golden). Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color. (Skip this step if using coconut oil)
Add the sunchokes and cook, stirring often until the sunchokes are deeply golden, about 10 minutes. Add the carrot, celery, and onion and cook, stirring occasionally, until the onions are soft and translucent, about 5-10 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Add the bay leaf, cayenne, and stock (you want the vegetables to be just covered with liquid so add more if needed). Bring to a boil and then reduce heat to a simmer. Simmer until the sunchokes are completely tender, about 15 more minutes.
Using an immersion blender or stand blender, puree the soup until completely smooth, adding more liquid, if needed. Stir in lemon juice and adjust seasoning to taste. Set aside
While the soup simmers, cook the mushrooms. Melt the butter in a large pan over medium-high heat. When the foaming subsides, add the mushrooms and do not move the pan for at least a minute. Cook until lightly golden and then flip. Cook the second side until golden and slightly crisp as well. Season to taste with salt and lemon.
To serve, ladle soup into serving bowl, swirl in a tablespoon of crème fraîche, and top with crispy mushrooms.

Notes

Protein:Energy, Protein % of calories: 8%Quotient [calories]: 0.13

Nutrition