A Summer worthy soup recipe from our Head Chef Adrian Cassidy.
Sunchoke Velouté
1kg Sunchoke
1 large Onion
1 clove of Garlic
Sprig of Thyme and 1 Bay Leaf
1 Litre Chicken Stock
500ml Cream
Water with a squeeze of lemon
Method:
Wash and slice the Sunchoke and place in the lemon water
In a medium pot gently sweat off the onion and garlic
When the onions are translucent, add the Sunchoke, thyme, bayleaf and chicken stock
Simmer for around 30 minutes or until the Sunchoke is cooked
Add the cream and blend until smooth.
Season to taste then pass the soup through a fine sieve.
Sunchoke Crisps
Peel approx. 4 sunchokes and slice as thin as possible, use a mandolin if you have one.
Deep Fry the Sunchoke discs in oil at 140° until they stop bubbling.
Remove from fryer and place on kitchen paper season with salt.
Please note the crisps will be soft when removed from fryer but will crisp up nicely when cool.
Use to both garnish the soup and to add texture.
You can sample this and more of Chef Adrians creations, Wednesday to Sunday at Brabazon Restaurant.
