Sunchoke & Nori Round 3
🍳 stovetop
⏱ 45 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
212
calories
4.0g
protein
32.1g
carbs
8.7g
fat
Ingredients per serving
- 0.35 lb sunchoke
- 0.3 cup vegetable broth
- 0.3 oz Olive Oil
- 0.2 each nori sheets
- 0.2 oz Peeled Garlic
- 0.2 tbsp herb oil
- 0.15 oz Pomegranate juice
- 0.1 oz Onions
- 0.05 tsp calcium lactate
- 0.05 oz micro chervil
Method
1. Peel and chop the sunchokes into small pieces.
2. In a large pot over medium heat, sauté the chopped onion in olive oil until translucent, about 5 minutes.
3. Add minced garlic to the pot and cook for an additional 1 minute, stirring frequently.
4. Stir in the chopped sunchokes and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the sunchokes are tender.
5. While the soup is cooking, prepare the pomegranate spheres by mixing pomegranate juice with calcium lactate (1.5 cups of juice + 0.5 tsp calcium lactate). Let it sit for 10 minutes to form small spheres.
6. Once the sunchokes are tender, remove from heat and blend the soup until smooth using an immersion blender or a regular blender. Return to low heat if needed.
7. Stir in the thinly cut nori strips and let them infuse into the soup for about 5 minutes.
8. To serve, ladle the velouté into small bowls. Garnish with pomegranate spheres, a drizzle of herb oil, and micro chervil.
