Name: Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes
Yield: Makes 10 servings
Cuisine: American
Ingredients: 150 grams water; 100 grams Vegetable Stock; 4 grams granulated sugar; 12 grams kosher salt; 400 grams thinly sliced peeled sunchokes; 50 grams unsalted butter; 50 grams thinly sliced Spanish onion; 4 Flambeau radishes; 4 icicle (white) radishes; 100 grams heavy cream; 1 kilogram Chicken Stock; Canola oil; 100 grams Brioche, frozen and cut into V-inch dice; Kosher salt; 2 thyme sprigs; 70 grams sliced shallots; 1 bay leaf; 10 grams Beurre Manié; 10 grams beaten egg yolk (about ½ large); 100 grams Clarified Butter; 4 large red French breakfast radishes; 75 grams champagne vinegar; 5 grams kosher salt; 300 grams arugula leaves; 75 grams granulated sugar; Radish sprouts

Preparation info

Makes
10
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Radishes

150 grams water
75 grams champagne vinegar
75

Method

Sunchokes are very sweet and rich, so we pair them with the sharp, peppery flavors of arugula and three types of radishes, which are gently pickled and cooked sous vide. The arugula is blanched and pureed, then combined with a basic creamy vegetable stock that is thickened with beurre manié and egg yolk to make a savory pudding. My favorite element in this dish is the radishes. The sous vide te