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Sunchoke Soup with Mushrooms and Paprika Oil

  • ACTIVE: 1 HR
  • SERVINGS: 10

Sunchokes (also known as Jerusalem artichokes) are the edible tubers of a particular species of sunflower. Chef Tory Miller buys them from nearby farmers after the first frost and stores them in a root cellar, where they grow sweeter over time. Later in winter, they're perfect for this earthy soup.

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  1. 2 tablespoons unsalted butter
  2. 4 garlic cloves, coarsely chopped
  3. 2 medium leeks, white and tender green parts only, thinly sliced
  4. 2 celery ribs, thinly sliced
  5. 1 medium onion, thinly sliced
  6. Salt and freshly ground pepper
  7. 4 thyme sprigs
  8. 3 pounds sunchokes, peeled and cut into 1-inch pieces
  9. 1 baking potato, peeled and sliced 1/4 inch thick
  10. 1 cup dry white wine
  11. 6 cups chicken stock or low-sodium broth
  12. 1 cup heavy cream

Mushrooms and Paprika Oil

  1. 2 tablespoons unsalted butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1/2 pound oyster mushrooms, large ones halved
  4. 1/2 pound shiitake mushrooms, stems discarded and caps quartered
  5. 1 tablespoon chopped parsley
  6. 1 tablespoon chopped chives
  7. Salt and freshly ground pepper
  8. 1/2 cup vegetable oil
  9. 2 tablespoons smoked sweet paprika, preferably pimentón de la Vera
  10. 3/4 teaspoon cayenne pepper
  1. In a large pot, melt the butter. Add the garlic, leeks, celery and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the thyme, sunchokes, potato and wine and cook for 3 minutes. Add the stock and bring to a boil. Simmer over moderately low heat until the potatoes and sunchokes are tender, about 20 minutes. Discard the thyme sprigs.
  2. Working in batches, puree the soup in a blender until smooth; return the soup to the pot. Stir in the heavy cream, season with salt and pepper and keep warm.
  3. In a large skillet, melt the butter in the olive oil. Add the mushrooms, cover and cook over moderate heat, stirring occasionally, until tender and starting to brown, about 7 minutes. Uncover and cook, stirring, until browned, about 4 minutes longer. Stir in the parsley and chives and season with salt and pepper.
  4. In a small saucepan, heat the vegetable oil. Add the paprika and cayenne and cook over moderate heat until the oil has a smoky flavor, about 1 minute. Let cool.
  5. Ladle the soup into bowls. Top each portion with mushrooms and a drizzle of paprika oil. Serve right away.
Make Ahead
The soup can be refrigerated for up to 3 days. Sauté the mushrooms and make the paprika oil shortly before serving.

Suggested Pairing

Michael Kwas, wine director at L'Etoile likes to pair this silky soup with Domaine de Villaine Aligoté because he says it "brings out the earthy sweetness of the mushrooms." Aligoté is a white grape grown in Burgundy that's often overshadowed by the ubiquitous Chardonnay, but it produces terrific medium-bodied, citrusy wines.