Sunchoke Soup with Smoked Sturgeon and Caviar

Simi Winery

16275 Healdsburg Ave.
Healdsburg, CA 95448

  • RECIPE YEAR: 2016
  • RECIPE BY: Kolin Vazzoler
  • YIELD: Serves 8
  • PAIRS WELL WITH: NV SIMI Winery 1876 Brut Sparkling Wine

This is a great winter soup that has a slight nuttiness, and the richness of the smoked sturgeon and caviar complements the SIMI 1876 Brut Sparkling Wine.

  • 1/4 cup extra-virgin olive oil
  • 1/3 cup thinly sliced yellow onions
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon salt, plus more, to taste
  • 2 1/2 cups peeled and sliced sunchokes
  • 5 cups vegetable or chicken stock
  • 1 cup heavy cream
  • 2 teaspoons sugar, or to taste
  • 1 cup thinly sliced smoked sturgeon
  • 8 teaspoons Tsar Nicoulai Caviar California white sturgeon
  • 2 tablespoons finely chopped fresh chives


Heat a pot over medium heat. Pour in the olive oil and add the onions, garlic and salt. Cook, stirring occasionally, until the onions are translucent and soft with no color.

Add the sunchokes and stock and bring to a boil. Reduce the heat so the mixture simmers and cook until the sunchokes are soft. Stir in the cream. Working in small batches, transfer the soup to a Vita Prep or other blender and puree until very soft. 

Strain the soup through a fine-mesh sieve and adjust the seasoning with salt and sugar. 

For each serving, place a few slices of the smoked sturgeon in the middle of a bowl with a little height. Pour 1 cup of the soup around the sturgeon and top the sturgeon with the caviar. Sprinkle with the chives and serve.

Simi Winery

16275 Healdsburg Ave.
Healdsburg, CA 95448