Brown Butter-Sunchoke Soup with Brussels Sprouts and Bacon

Name: Brown Butter-Sunchoke Soup with Brussels Sprouts and Bacon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams bacon, cut into 1/2-inch pieces; 2 bay leaves; 227 grams brussels sprouts, split in half; 6 Tbsps butter; 59 milliliters finely chopped fresh sage leaves; 2 teaspoons medium cloves garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 1 large leek, white and pale green parts only, split in half, washed and sliced into half-inch pieces; 1 liters low-sodium homemade or store-bought chicken broth; 237 milliliters medium onion, finely sliced (about; 907 grams sunchokes (also sold as Jerusalem artichokes), skin-on, scrubbed, and cut into 1/2-inch disks; 1 Dash sherry or white wine vinegar

You can never have too many main course recipes, so give Brown Butter-Sunchoke Soup with Brussels Sprouts and Bacon a try. Watching your figure? This gluten free and primal recipe has 554 calories, 18g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of sunchokes, butter, brussels sprouts, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Melt butter in a large Dutch oven over medium-high heat, swirling constantly until it is a deep brown and has a nutty aroma, about 1 1/2 minutes.

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Butter

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Dutch Oven

Add sunchokes and stir. Cook, stirring occasionally, until sunchokes are well browned on all surfaces and starting to lightly char, about 10 minutes.

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Jerusalem Artichoke

Add leeks and onions and continue to cook, stirring occasionally, until softened, about 5 minutes longer.

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Onion

Leek

Add garlic and sage and cook, stirring constantly, until aromatic, about 1 minute.

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Garlic

Sage

Add chicken stock and bay leaves. Bring to a boil, reduce to a simmer and cook until sunchokes are tender, about ten minutes. Discard bay leaves.

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Chicken Stock

Bay Leaves

Jerusalem Artichoke

While soup simmers, place bacon in a large cast iron skillet over medium-high heat and cook, stirring occasionally, until brown and crisp, about 10 minutes.

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Bacon

Soup

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Frying Pan

Transfer bacon to a bowl, leaving fat in the skillet. Set aside.

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Bacon

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Frying Pan

Bowl

Working in batches, puree soup in a blender on high speed until completely smooth, about 2 minutes per batch.

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Soup

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Blender

Transfer to a large saucepot, straining through a fine mesh strainer if a smoother soup is desired. When all batches are pureed, season to taste with salt and pepper.

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Salt And Pepper

Soup

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Sieve

Pot

Whisk in vinegar, a teaspoon at a time, until desired flavor is reached (about 1 tablespoon total). Keep soup warm.

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Vinegar

Soup

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Whisk

Reheat the bacon fat over high heat until sizzling, then add the brussels sprouts, cut-side-down into the skillet. Cook without moving until well-charred, about 3 minutes. Toss and continue to cook, tossing and stirring occasionally, until tender and well browned, about 6 minutes total. Return bacon to skillet and toss to combine. Season to taste with salt, pepper, and a dash of vinegar.

Ingredients you will need

Brussels Sprouts