Soups
Sunchoke and Quince Soup
La Crema Tasting Room
235 Healdsburg Ave
Healdsburg, CA 95448
lacrema.com
- RECIPE YEAR: 2016
- RECIPE BY: Culinary Team at Kendall Jackson
- YIELD: Serves 6
- PAIRS WELL WITH: Saralee's Chardonnay
The natural sweetness found in the sunchoke, also known as a Jerusalem artichoke, balances tart quince in this light pureed soup. It's a natural pairing for our Chardonnay, with aromas of apple and lemon found in both the dish and the glass. A touch of cream completes the soup, bringing out the buttery finish in this well-balanced wine.
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 yellow onion, cut into small dice
- 1 pound sunchokes, peeled and cut into small pieces
- 1/2 pound quince, peeled, cored and cut into small pieces
- 1 cup white verjus
- 1 tablespoon honey
- 1/4 cup cream (optional)
- Kosher salt, to taste
Section Directions:
In a large saucepan over medium heat, melt the butter. Add the onion, reduce the heat to medium-low and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the sunchokes, quince and enough water to cover. Add the verjus and honey, increase the heat to high and bring to a boil, then reduce the heat and simmer for 35 minutes. Transfer the soup to a blender and carefully puree until smooth. Add the cream and season with salt. Serve hot.
