Puree of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons Recipe | Vegetarian Times Skip to main content

Puree of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons

The sunchoke, an iron-rich tuber that looks a bit like gingerroot, takes center stage in this sweet, mellow soup, which was featured on The French Laundry’s vegetarian tasting menu last May. Pickled radishes and homemade croutons add satisfying crunch.

Ingredients: 

Ingredient Set Name: 

Pickled Radishes

Ingredients: 

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2 bunches red radishes, trimmed
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1 cup Champagne vinegar
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1 cup sugar

Ingredient Set Name: 

Croutons

Ingredients: 

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¼ cup olive oil
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4 oz. country bread, cubed (3 cups)

Ingredient Set Name: 

Sunchoke Soup

Ingredients: 

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¼ cup olive oil
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½ small onion, sliced (½ cup)
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1 lb. sunchokes or Jerusalem artichokes, peeled and sliced (3 ½ cups)
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1 pinch sugar

Instructions: 

1. To make Pickled Radishes: Place radishes in large heat-proof bowl. Bring vinegar, sugar, and 2 cups water to a boil in saucepan. Pour vinegar mixture over radishes, and cool to room temperature. Slice radishes into thin rounds.

2. To make Croutons: Heat oil in large skillet over medium heat. Add bread; cook, stirring occasionally, 7 to 10 minutes, or until browned and crispy. Drain on paper-towel-lined plate.

3. To make Sunchoke Soup: Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft and translucent. Add sunchokes, sugar, and 5 cups water. Season with salt, if desired. Simmer 30 to 35 minutes, or until sunchokes are very soft. (At this point the liquid should be reduced by about half.) Remove from heat, and purée in food processor or using handheld blender until smooth. Strain through fine-mesh strainer. Pour warm soup into bowls, and garnish with Pickled Radishes and Croutons.

Nutrition Information: 

Calories: 
306
Protein: 
4 g
Total Fat: 
18 g
Saturated Fat: 
3 g
Carbohydrates: 
34 g
Cholesterol: 
0 mg
Sodium: 
77 mg
Fiber: 
3 g
Sugar: 
17 g
Yield: 
Serves 4

Comments on this Recipe

This soup is amazing. I had never had sunchokes before - what an introduction. Their flavor is a cross between an artichoke and a potato. I can believe this was on The French Laundry vegetarian menu- it is easy to make, elegant and delicious. The pickled radishes add a perfect, tangy contrast.