Ingredients

Preparation

1. In a saucepan, heat the butter and oil. Add the onion and celery, cook for 2 minutes.
2. Add the sunchokes and turnip. Pour in the broth, cover the saucepan and
3. let simmer for 20 minutes.
4. Pour in the cream. Season with salt and pepper.
5. Using an immersion blender, reduce the soup to a velvety texture.
6. Crush the hard-boiled eggs with a fork.
7. Serve the velvety soup in bowls and decorate with the eggs.
8. Sprinkle with crushed pink peppercorns before serving.

Copied!

Entry

Creamy Sunchoke Soup with Pink Peppercorns and Hard-Boiled Eggs

Name: Creamy Sunchoke Soup with Pink Peppercorns and Hard-Boiled Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: France
Ingredients: 2 stalks of celery in slices; 1 chopped onion; 600g sunchokes peeled; 1 large white turnip in cube; 1 liter of vegetable broth; 200ml heavy cream; 4 hard-boiled egg yolks; pink peppercorns; 1 tablespoon butter; 2 tablespoons olive oil

Preparation: 15 min

Cooking: 25 min

Servings: 4

The creamy sunchoke soup with pink peppercorns and eggs offers a smooth and enveloping texture, enriched by the sweet aromas of pink peppercorns. This dish is ideal for a refined starter or a light accompaniment. Its mixture of savory and creamy vegetables will delight the palate and add a touch of originality to your meals, all while being quick to prepare.