Two 'underground' vegetables join forces in a soup you'll want to share
By Wolfgang Puck, Tribune Content Agency
on
1 cup (250 mL) water
2 pounds (1 kg) sunchokes
1 tablespoon extra-virgin olive oil
1 medium shallot, diced
1 pound (500 g) fennel bulb, trimmed and diced, small fronds reserved for garnish
1 medium baking potato, peeled and diced
3 cups (750 mL) vegetable stock or broth, plus extra as needed
1/4 teaspoon kosher salt
Coarsely ground black pepper, for garnish
Sunchoke Chips (recipe follows), for optional garnish
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