Sunchoke Soup - KVOA | KVOA.com | Tucson, Arizona

Sunchoke Soup

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Sunchoke Soup

Chef Ryan Clark C.E.C., Chef de Cuisine – PY Steakhouse, Casino Del Sol Resort and Spa

Serves 4-6

6 oz sunchokes, cleaned
4 oz Yukon potato, peeled
2.5 cups chicken broth
2 cups heavy cream
Salt and pepper
Lemon juice, as needed

Heat the cream and chicken stock with the sunchokes and potato.  Season.

Cook on a low simmer until the vegetables are tender.

Puree in the blender until smooth.

Re-season with salt, pepper and lemon juice too taste.

Pozole Garnishes

4 each, grilled scallion, diced
2-4 each assorted radishes, sliced
2 T cotija cheese, crumbled
1 each jalapeno, sliced
2 T hominy, charred
2 T corn, pureed
2 T cilantro, micro
4 each baby tomato
4 – 1 oz pork belly, roasted and sliced

Assemble the garnishes in the bowl.

Pour the soup over the garnishes.

Coctel De La Granja (Farmhouse cocktail)

Aaron DeFeo, Property Mixologist – Casino Del Sol Resort and Spa

Serves 1

1.5 oz Patron Single Barrel Reposado
1/2 oz Elderflower liqueur
1/4 oz Dolin Dry Vermouth
1/4 oz Dolin Blanc
1/2 oz Salers
Dash Saline solution
Lime peel
Grapefruit peel

Stir ingredients together, strain into a chilled cocktail coupe.  Express oils of grapefruit & lime into the cocktail.  Garnish with grapefruit peel

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