Method

Sunchoke Velouté

1. Wash and slice the Sunchoke and place in the lemon water
2. In a medium pot gently sweat off the onion and garlic
3. When the onions are translucent, add the Sunchoke, thyme, bay leaf and chicken stock
4. Simmer for around 30 minutes or until the Sunchoke is cooked
5. Add the cream and blend until smooth. 
6. Season to taste then pass the soup through a fine sieve.

Sunchoke Crisps

1. Peel approx. 4 sunchokes and slice as thin as possible, use a mandolin if you have one.
2. Deep Fry the Sunchoke discs in oil at 140° until they stop bubbling
3. Remove from fryer and place on kitchen paper season with salt.
4. Please note the crisps will be soft when removed from the fryer but will crisp up nicely when cool
5. Use to both garnish the soup and to add texture.