Jerusalem Artichoke (aka Sunchoke) Soup with Kobe Beef Dumplings
Makes 4 Servings
![]() |
WINE PAIRING | |
---|---|---|
Pinot Noir from Burgundy or Grenache from Rhone |
This is a creamy soup that allows the sweet flavor of sunchokes to take center stage. However, before the cream gets too rich it’s cut with the sweet-beefy flavor of the Kobe beef dumplings and an acidic zing from the pickled radishes. The crunch of the fried dumplings provides delightful contrast to the silkiness of the soup.
![](https://marxfood.com/wp-content/uploads/mf-Jerusalem-Artichoke-aka-Sunchoke-Soup-Body.jpg)
INGREDIENTS
- 1 1/2lbs Jerusalem Artichokes/Sunchokes, ¼” sliced (could substitute Crescent Fingerling Potatoes for a different flavor)
- ½ cup Onions, finely chopped
- ¼ cup Celery, finely chopped
- Chicken stock
- 1 cup Heavy Cream
- Salt and Pepper to taste
- Plus
- 8 Kobe Beef Dumplings, Pickled Radishes
DIRECTIONS
1
Sweat the onions and the celery until translucent.
2
Add the Jerusalem artichokes and a 50/50 blend of chicken stock and water to just cover.
3
Bring to a simmer, and simmer until the sunchoke slices are tender.
4
Puree the soup with a blender or immersion bender. Strain it through a fine mesh strainer.
5
Stir in the heavy cream, taste for seasoning and add salt and pepper as needed.
6
Keep the soup warm on the stove while you pan fry the dumplings.
7
Garnish each bowl of the soup with two dumplings and some pickled radish disks. Serve.
Comments 1
Pingback: Tweets that mention MarxFoods.com Blog » Blog Archive » Kobe Beef Dumpling & Sunchoke Soup Recipe -- Topsy.com