Sunchoke Soup with Dungeness Crab, Roasted Meyer Lemon and Sourdough Crumbs
Source: Chad Newton, Fish & Farm Restaurant
1 large yellow onion, diced into small pieces
½ pound unsalted butter
1 tablespoon kosher salt, plus more for seasoning
2 pounds sunchokes, cleaned really well and rough chopped, not peeled
3 quarts water
2 small Meyer lemons
2 tablespoons best quality extra-virgin olive oil, plus more for garnish
1 tablespoon granulated sugar
Fresh cracked black pepper, to taste
¼ pound picked and cleaned Dungeness crab meat
¼ cup sourdough breadcrumbs, preferably from ACME bakery
4 chives, minced
- Pre-heat oven to 350 degrees. In a medium-sized stock pot slowly sweat the onions in the butter being careful not to get any color. Add a pinch of salt to help break down the onions and when they are soft (after about 30 minutes of cooking) add the sunchokes and another big pinch of salt. After cooking these together on low heat, again without any color, for another 30 minutes, add the water. Bring up to a boil and then turn down to low and let simmer together for an hour or two, the longer the better.
- Meanwhile slice the lemons very thin and remove any seeds. Place on a sheet tray and drizzle with olive oil; sprinkle with a tablespoon of salt, sugar and pepper. Roast for 10 to 15 minutes or until they are tender and have a good bit of color. Cool down slightly, chop roughly, and add to a small bowl. Taste, re-season if necessary, and add enough olive oil to be able to drizzle chopped lemons onto soup.
- When sunchokes are very tender and probably falling apart they are ready to blend. Puree soup in batches in a blender until there is a creamy and smooth consistency. Puree the first batch, then check consistency. If it is too thin puree next batch with less of the cooking water; if too thick use more cooking water. Readjust seasoning if necessary. Ladle into four warm bowls and garnish with crab meat, roasted Meyer lemons, sourdough bread crumbs, chives, and some more olive oil.