Sunchoke Soup with Mushrooms and Paprika Oil
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. More Fantastic Soups
The soup can be refrigerated for up to 3 days. Sauté the mushrooms and make the paprika oil shortly before serving.
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.