Yield: 1.5 gallons
Ingredients
- 5 Pounds Apples, Peeled
- 5 Pounds Sunchokes Peeled
- 6 Ounce Butter
- 2 Each yellow onions
- 1 Each celery stalk
- 2 Ounce shallots, rough cut
- 1 Ounce garlic, rough cut
- 6 Ounce white wine
- 2 Quart chicken stock
- A cup thyme, chopped
- 2 cup parsley, chopped
- kosher salt and freshly ground black pepper
Sauté the diced onions, shallots, celery, garlic, sunchokes and apples until tender but not browned (8-10 minutes). Deglaze with white wine. Add chicken stock. Bring to a boil and reduce to a simmer for about 20 to 30 minutes. Puree soup with a blender; strain through a fine holed china cap. Adjust seasoning and garnish with fresh herbs.
