Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes

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

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

Americas
United States
Starter
Soup
Sous vide

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