Roasted Garlic and Sunchoke Bisque - Vegan
The Roasted Garlic and Sunchoke Bisque is a creamy, delectable soup that elevates humble root vegetables to a gourmet experience. With the delicate, nutty flavor of roasted sunchokes paired with the robust sweetness of roasted garlic, each spoonful delivers a luxurious, deeply satisfying taste.
Ingrédients
- 6 medium sunchokes, peeled and chopped
- 1 large garlic bulb
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh thyme, chopped
- Salt to to taste
- Black pepper pepper to taste
- Fresh parsley parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap in foil. Roast for 30-40 minutes until soft.
- On a baking sheet, toss the sunchokes with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly golden.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted sunchokes and vegetable broth.
- Bring to a simmer and cook for 10 minutes. Remove from heat and let cool slightly.
- Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
- Reheat gently if needed. Serve hot, garnished with fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 270kcal | Carbohydrates: 26g | Protéines: 4g | Fat: 15g | Sucre: 8g
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