Chilled sunchoke soup

This soup is just way too cool!




Roasted Romanesco

Roasted Sunchoke


  1. Bring a dutch oven or large pot to low medium heat. Add oil, sautee onion and garlic.
  2. Add butter, celery and sautee until becomes translucent.
  3. Add all other ingredients and simmer for 30 minutes.
  4. Blend and pass through a fine strainer and place in fridge to cool for at least 4 hours or overnight.
  5. Pre-heat oven to 400F.
  6. Toss sunchoke with salt, pepper and oil and add to a baking tray lined with parchment paper, bake for 15-20 minutes until sunchokes are fork tender, set aside.
  7. Toss romaneso with oil, salt and pepper and place on the same baking tray and roast for 4-5 minutes.
  8. Place chilled soup in a bowl and garnish with romaneso, sunchoke and serve.