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Sunchoke soup

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.

1/4 cup butter
1/4 cup vegetable oil
4 oz. celery rough chopped
10 oz. sweet onions peeled and rough chopped
4 oz. garlic roasted
2 1/2 lb. sunchokes rough chopped and washed
1 1/2 lb. potatoes peeled and rough chopped
3 qts. vegetable stock or chicken stock, or water
3 qts. heavy cream
to taste kosher salt
to taste fresh ground black pepper
2 Tablespoons fresh tarragon chopped
1 1/2 juice of 1 1/2 fresh lemons
1 cup chardonnay wine

Step by Step Instructions
  1. Combine butter and oil in pan and heat, add celery, onions, garlic,sunchokes,and potatoes. Sweat 10 minutes stirring often.
  2. Add wine and reduce by half. Add cream, stock, salt, pepper,simmer 30 minutes stirring occasionaly.
  3. Remove from stove and let cool. Add tarragon and lemon juice and puree in a blender. Reheat to serve.