Soups
Sunchoke (Jerusalem Artichoke) and Bacon Soup
Twomey Cellars
3000 Westside Rd
Healdsburg, CA 95448
www.twomey.com
- RECIPE YEAR: 2014
- RECIPE BY: Dominic Orsini, Winery Chef of Twomey Cellars
- YIELD: Serves 6
- PAIRS WELL WITH: Twomey Pinot Noir
This lovely soup can easily be prepared vegan-vegetarian by omitting the bacon. The recipe incorporates bread and a lot of olive oil into the soup. The bread creates a savory-umami richness, while the olive oil gives the soup a cream-like consistency. Because the soup is made with water, the natural flavors of the ingredients shine through. If you have a wheat/gluten allergy, leave out the bread.
Ingredients:
- 1 tablespoon plus 1/2 cup olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped leeks (white and pale green parts only)
- 1/2 cup chopped fennel
- 2 pounds sunchokes, peeled and chopped
- 1 bay leaf
- 1 tablespoon salt, plus more, to taste
- 2 cups diced day-old French or Italian bread (1/2-inch dice)
- 1/2 pound bacon slices, cut into small pieces (optional)
- 1/2 cup sliced fresh chives
Directions:
Heat a large soup pot over low heat. Pour in the 1 tablespoon olive oil, then add the onions, celery, leeks and fennel. Give the vegetables a gentle stir, then cover the pot and let the vegetables “sweat” for 15 minutes, giving them a gentle stir every 3 minutes. After 5 minutes, if steam does not start building up inside the pot, increase the heat. If the vegetables begin to brown or sear, reduce the heat. When the vegetables are soft, add the sunchokes, bay leaf, the 1/2 cup olive oil, the 1 tablespoon salt and just enough water to cover all of the ingredients. Bring to a simmer and cook for 20 minutes. Add the bread and simmer for 10 minutes longer. Meanwhile, preheat the oven to 350°F. Place the bacon on a baking sheet, transfer to the oven and cook until golden brown, about 15 minutes. Pour the crispy bacon and the oil into a bowl and let cool. When the vegetables in the soup are tender, remove and discard the bay leaf. Transfer the soup to a blender and puree until smooth. Adjust the seasoning with salt. To serve, ladle the soup into bowls, top with some of the crispy bacon and drizzle with a little of the bacon oil. Sprinkle with the chives.
