Roasted Sunchoke Bisque - Merry Edwards

Ingredients

• 1½ pounds sunchokes, well-scrubbed
• About 5 tablespoons olive oil
• ¼ teaspoon each sea salt and white pepper
• 1 large shallot, finely chopped
• 3 large cloves garlic, mashed
• 1 can (13.5 ounces) light coconut milk
• 1 quart low-sodium vegetable broth
• 1¼ cups thinly sliced Brussels sprouts
• 6 tablespoons chopped hazelnuts
• 8 ounces crème fraîche, divided
• Handful of fresh chives, chopped
• Truffle oil for garnish