Ingredients:
Serves 4
soup
1 T olive oil
1 T butter
half of a large onion (chopped)
4 shallots (chopped)
8 carrots peeled and sliced
4 sunchokes (chopped)
1/4 cup ginger chopped
6 cups of broth (I use a mix of vegetable and bone chicken broth)
1 t salt
gremolata
2 T finely chopped garlic
2 T finely chopped ginger
1/2 cup herbs (chopped) I used cilantro, basil, and mint.
serrano chili (deseeded and minced)
zest of a lemon
1/4 cup dry roasted almond roughly chopped
pinch of salt
neutral oil like grapeseed (for flying garlic and ginger)
greek yogurt for topping
Instructions:
Heat a soup dutch oven over medium heat with butter and olive oil. Add onion and shallot and a pinch of salt. Cook until soft. Add sunchoke and carrots and cook for 10 minutes. Add ginger and cook until all the vegetables are softening, about 10 minutes more. Add the stock and t of salt. Cook for about 20 minutes. While that cooks, prep the gremolata. Heat a small pan with 2 T of grapeseed oil, when the oil is shimmery (not smoking) toss in the garlic and ginger. Fry these until evenly golden brown, but don't let them get too dark. remove from heat and drain on paper towels. In a bowl combine herbs, lemon zest, pinch of salt, almonds, and one the garlic mixture has cooled fold that in along with the serrano. Back to the soup, remove from heat and using an immersion blender, puree the soup and check for seasoning. Serve with a dob of yogurt and gremolata and warm bread on the side.
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