Thomas Keller at Flavor! Napa Valley! & Recipe for Puree of Sunchoke Soup

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!