As posted waaaay back, Sandy won a dinner by Matt Kantor of Little Kitchen and (now) Ghost Chef fame. One of the early dishes was a creamy sunchoke soup, garnished with crispy fried bacon lardons and shiitake mushrooms. I was fortunate to get the recipe after the dinner!
This past winter, I subscribed to KEG’s winter CSA (look back to the winter months to see my pictures). I had more sunchokes/Jerusalem artichokes and potatoes and squash and celeriac than I could comfortably eat in the time frame, so I made a lot of purées and froze them in ziplock bags (sandwich size).
I was having Sandy and Damir and Betty for dinner yesterday, and decided that I’d do a variant on Matt’s soup, so I took some bags of my purées of sunchoke and potato out of the freezer, and came as close to replicating the soup as I could, given I was starting with purées rather than whole raw veggies.
That’s when I started making a few changes.
I put the soup in the fridge, and served it cold.
To garnish the soup, I used a lotus root I had bought on Friday over at T&T Supermarket (the one on Cherry Street). I used my mandoline to cut uniform slices across the root (and get those gorgeous circles with the tuber holes). Then I dried off (on paper towel) the slices, and deep fried them in some olive oil in my smallest frying pan. You have to watch them: there’s a lot of water in them, so most of the cooking time is used with just getting the water out of them (they shrink a lot). After the water is out of them, the temperature rises, and they start to carmelize and turn crispy. That’s when to pull them out of the frying pan and drain them.
Hey, Matt! Thanks for the recipe: it works well cold with lotus root garnish!