Sunchoke Soup Ingredients
Sunchokes and Walnuts
A crumble of sunchokes and walnuts add texture to the soup.
Compressed green apples are added to lighten up the dish.
A confit egg yolk, prepared in a circulator at 64 degrees Celsius for one hour, is added to the dish. The preparation of the confit egg makes it more custardy, resulting in a rich and creamy soup.
A sprinkle of freshly chopped chives.
The dish is presented at the table with the sunchoke and black walnut crumble, green apples, confit egg yolk, and chives.
At the table, the soup base of sunchokes, butter, shallots and vegetable stock is poured over the other ingredients.