Apple Sunchoke Bisque

tracy2014 Season

traditions-logo-markYield: 1.5 gallons


  • 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.

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