Pro Bowl

Photography by Julie Bidwell
Above: Sunchoke Soup with Boursin Panna Cotta



For the Sunchoke Soup
1 lb. sunchokes, peeled and roughly chopped
½ lb. onions, thinly sliced
3 cloves garlic, smashed
1 t dried rosemary
1 t dried tarragon
2 bay leaves
6 cloves
¼ piece of nutmeg
1 t black peppercorns
Milk, to cover
Salt, to taste
1 T nutritional yeast

For the Boursin Panna Cotta

5.2 oz. Boursin cheese
2 C whole milk
½ C sour cream
4 t gelatin
2 t salt
1 T chopped chives


Put the rosemary, tarragon, bay leaves, cloves,
nutmeg and peppercorns into cheesecloth for your bouquet garni.

In a pot, sauté the onions and garlic until cooked through, but do not let them get color. Add the sunchokes and bouquet garni, and pour milk to cover everything.
Cook until the sunchokes are very soft. Take out the bouquet garni, and blend everything until very smooth. Mix in the nutritional yeast, and add salt to taste.

For the panna cotta,
sprinkle the gelatin over the cold milk in a pot. Let sit for
5-10 minutes until bloomed.
Turn the heat on until gelatin dissolves into the milk, but
don’t boil! Take off the heat and whisk in the rest of the ingredients. Pour into a hotel pan, and let set completely.
Cut out with a 1½-inch diameter round cutter. Keep in freezer until ready to serve.


Place one of the Boursin panna cotta in a soup bowl, and pour the sunchoke soup over it to fill.

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