I had the pleasure of attending a demonstration by Chef Keller last weekend at the Culinary Institute of America! It was amazing! I followed it up by volunteering at his book signing event. I had a great time taking pictures of the attendees with the Chef, and had one taken too!
Thomas Keller's Puree of Sunchoke Soup
1/2 cup thinly sliced yellow onion
1/4 cup extra virgin olive oil
2 3/4 cup sunchokes, peeled and sliced about 1/4 inch thick
1 tbsp. salt
1 tsp. sugar
Heat a large heavy-bottomed stock pot over medium heat. Add olive oil , onions and salt. Sweat the onions until they are soft and translucent.
Add the sunchokes and enough water or stock to just cover the sunchokes and bring to a gentle simmer. Cook until the sunchokes are very soft. Transfer the contents of the pot to a blender and puree. Strain the soup through a fine mesh sieve and adjust the seasoning with salt and sugar. Optional, add croutons to garnish and enjoy!