Sunchoke Veloute

This is a soup that I worked on today amongst other items. I love sunchokes, wait for them to come into season just like artichokes and english peas. We are going to drop the soup table side. One of the main things was the color. As well as getting as much sunchoke flavor as possible. Finally getting enough lemongrass infused into the base. So, first off use a very light, white chicken stock for your base. Anything darker will bring off the color and mask the sunchoke flavor. As they come more into season the flavor will just get better and better as with the english pea. So, to start. You will need 2 pots. The first we will roast/sweat off 2 shallots and 3 pieces fresh sliced garlic in olive oil. Make sure there is no color on them. Season with just a touch of salt. Seperatly in the other pot make a small roux. White as possible. When i did it, litterally melt down a few table spoons of butter and wisk in an equal part of flour. Quickly bring together, remove from heat and set aside. Meanwhile in the pot with the shallots, once sweated down add freshly peeled sunchokes and cook on medium heat just for a few minute's until warmed through. Add white chicken stock to cover as well as the roux. Bring to a boil and simmer until the sunchokes are cooked through. Remove from pan and run through vita prep and a chinoise, make sure to press through but not dramatically. Return to a fresh clean pot and season. Once seasoned with salt, break a piece of lemon grass and place into the soup. Cool immediately leaving the lemongrass in the soup for ever. The flavor will infuse much more over night and by the day so be mindful of the amount you use. Also leave it whole, just smash it. Place in an ice bath and cool quickly. Once soup base is done you will need the following for garnish. Sunchoke tempura chips, roasted sunchokes, brounoise of black garlic with a touch of olive oil added to help keep the garlic separated and not forming one large lump (or paste). Picked chervil leaves. For the chips, make a tempura batter using flour, corn starch, a touch of cummin and soda water. With fryer set at 350, one by one dip the chips into the batter and fry until golden brown. Remove and place on a towel lined tray to dry. Season with salt and sugar. Meanwhile take 2 more sunchokes, peel them and place in cold water. Bring to a boil and cook 75 percent. Remove from water, cut into desired shape and toss with butter, salt and sugar. And in a 400 degree oven roast for a nice golden brown color making sure to turn them as they cook so they color evenly. Pick a few chervil leaves. For the pick up..... --------------------------------------------------------------- In a soup bowl arrange the roasted sunchokes, the chips, black garlic brounoise and chervil leaves as in photo. Heat soup, make sure to remove lemongrass, season and place in a presentable pot or dish to pour into bowl table side. This dish turned out crazy. So good, very happy with this one.