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Source: Chef Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Chef Jamie has served this soup all winter at the Lake Rabun Hotel. What a delicious and creamy transformation of an humble root.
Serves: This recipe makes a crowd pleasing 2 gallons+. You can divide everything by half for a smaller amount.
1/4 cup butter
1/4 cup vegetable oil
4 oz. celery rough chopped
10 oz. sweet onions peeled and rough chopped
4 oz. garlic roasted
2 1/2 lb. sunchokes rough chopped and washed
1 1/2 lb. potatoes peeled and rough chopped
3 qts. vegetable stock or chicken stock, or water
3 qts. heavy cream
to taste kosher salt
to taste fresh ground black pepper
2 Tablespoons fresh tarragon chopped
1 1/2 juice of 1 1/2 fresh lemons
1 cup chardonnay wine
Step by Step Instructions
- Combine butter and oil in pan and heat, add celery, onions, garlic,sunchokes,and potatoes. Sweat 10 minutes stirring often.
- Add wine and reduce by half. Add cream, stock, salt, pepper,simmer 30 minutes stirring occasionaly.
- Remove from stove and let cool. Add tarragon and lemon juice and puree in a blender. Reheat to serve.
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