Saturday, February 11, 2012

Top Recipe: Paul Qui's Chilled Sunchoke Dashi Soup with Vegetables

Chilled Sunchoke Dashi Soup with Vegetables

1 pound peeled sunchokes, sliced thin
1/4 cup green onion whites; reserve greens
1/8 cup leek whites
1/4 cup heavy cream
1 quart dashi stock
1/8 cup buttermilk
1 tablespoon butter
Salt, to taste

1 cup bonito flakes
1 quart water
1 small piece of kombu

1 baguette

Prosciutto Tuile:
2 slices prosciutto

Vegetable Garnish:
Squash, ribbons
Cucumber, cubed seeds
Zucchini, ribbons
Carrot greens
Carrots, ribbons

Crème Fraiche:
1 cup crème fraiche
1 lemon, zest
1 garlic clove, grated

Sweat green onions (whites) and leeks on medium heat in butter and add sunchokes, season with salt to taste. Add cream and simmer sunchokes until tender. Add dashi and simmer. Finish with buttermilk and take off heat, chill and puree blanched green onion greens.

1. Bring water and kombu to a simmer and remove kombu, turn off heat add bonito and steep for 2 minutes and strain.

1. Pull apart a baguette and dry in an oven

Prosciutto Tuile:

1. Press slices of prosciutto between 2 sheet pans and bake in an oven at 280 degrees Fahrenheit until cripsy.

Crème Fraiche:
1. Combine all ingredients and mix well.

1. Place ‘vegetable garnish’ in a bowl. Pour sunchoke dashi and garnish with prosciutto and croutons.

© 2012 PAUL QUI
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Anonymous said...

I was very surprised to see the chefs use sunchokes in a recipe. My family had a horrible experience with them after they came in our farm co-op box. Didn't the judges worry about the "windy" effects of sunchokes?

theminx said...

People differently to things. I've never had a problem with sunchokes, myself. I do, however, wonder how people can eat garbanzo beans in any form because they make me seriously ill.