These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From Athens Locally Grown
<p>Chef Jamie has served this soup all winter at the Lake Rabun Hotel. What a delicious and creamy transformation of an humble root.</p>Source: Chef Jamie Allred Executive Chef Lake Rabun Hotel and Restaurant (Entered by Chuck and Amy Mashburn)
Serves: This recipe makes a crowd pleasing 2 gallons+. You can divide everything by half for a smaller amount.
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.
Back to Recipe Listings
Click here to go back to the recipe listings