Sunchokes (Jerusalem artichokes) and chestnut velouté - In Cucina con Sofia
Using the best of seasonal produce this delicious thick soup will be a great celebration starter. With omitting the cream will also be suitable for a vegan diet
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Immersion blender
- Chef's knife
- Cutting board
- Peeler
- Ladle
- Serving bowl
- Spoon
Ingredients
- 250 g sunchokes (Jerusalem artichokes)
- 65 g chestnut already cooked
- 250 ml vegetable stock
- 1/2 shallot finely chopped
- Salt
- pepper
- Olive oil
- Fresh thyme
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