Sunchoke and Apple Soup with Hazelnut Brown Butter
- This velvety soup combines the earthy sweetness of sunchokes (Jerusalem artichokes) with the crisp tartness of apples, creating a warm and comforting dish that is perfect for fall. The soup is finished with a decadent hazelnut brown butter infused with cannabis, adding a nutty richness and a subtle relaxation to the overall flavor profile. This soup offers a delightful balance of sweet and savory flavors, making it a sophisticated and enjoyable culinary experience.
- Ingredients:1 tablespoon olive oil1 onion, chopped2 cloves garlic, minced1 pound sunchokes, peeled and chopped2 apples, peeled, cored, and chopped6 cups vegetable brothSalt and pepper to tasteFor the Hazelnut Brown Butter:1/2 cup unsalted butter1/4 cup hazelnuts, chopped1 tablespoon cannabis-infused butter
- Instructions:Prepare the Soup: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.Add Sunchokes and Apples: Add sunchokes and apples to the pot and cook for 5-7 minutes, stirring occasionally.Add Broth and Simmer: Add vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the sunchokes and apples are tender.Blend the Soup: Use an immersion blender or transfer the soup to a regular blender and blend until smooth and creamy. Season with salt and pepper to taste.Prepare Hazelnut Brown Butter: In a saucepan, melt butter over medium heat until it turns golden brown and has a nutty aroma (be careful not to burn). Add chopped hazelnuts and cook for 1-2 minutes more, stirring constantly. Stir in cannabis-infused butter.Serve: Ladle soup into bowls and drizzle with hazelnut brown butter.
