Sous Vide Sunchoke Soup

The sunchoke, also known as the Jerusalem Artichoke, isn’t really an artichoke. It’s actually a variety of sunflower, and its tuber looks a lot like a ginger root. Honestly, though, you won’t really care what it is once it’s cooked with butter, cream and chicken stock in the Anova Sous Vide Precision Cooker, then pureed to a velvety texture.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 8 ounces sunchokes, peeled and sliced into 1/4-inch-thick pieces
• 3 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1/2 cup chicken stock, plus more as needed

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Combine sunchokes, butter, thyme, shallot, and garlic in a large zipper lock or vacuum seal bag. Season with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove and discard the thyme. Transfer the remaining contents of the bag to a blender. Add the cream and stock. Puree until smooth, adding additional stock if needed to reach a smooth consistency.
2. Season to taste with salt and pepper. Serve.