Brown Butter Sunchoke Soup With Brussels Sprouts and Bacon Recipe
Ingredients
- 6 tablespoons butter
- 2 pounds sunchokes (also sold as Jerusalem artichokes), skin-on, scrubbed, and cut into 1/2-inch disks
- 1 large leek, white and pale green parts only, split in half, washed and sliced into half-inch pieces
- 1 medium onion, finely sliced (about 1 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/4 cup finely chopped fresh sage leaves
- 6 cups low-sodium homemade or store-bought chicken broth
- 2 bay leaves
- 1/4 pound bacon, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- Dash sherry or white wine vinegar
- 1/2 pound brussels sprouts, split in half
Instructions
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