Roasted Sunchoke Bisque
The rich creaminess of this soup mirrors our Chardonnay’s lavish character while setting off its vibrant acidity.
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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
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