Sunchoke Lemongrass and Leek Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 large leek, divided, sliced across the width in thin strips, white and light green parts only
• 4 shallots, peeled and thinly sliced
• 2 garlic cloves, peeled, smashed, and minced
• 2 stalks lemongrass, smashed and cut in two to fit in the pot (they need to be easy to retrieve before pureeing the soup)
• 1 pound sunchokes, well-scrubbed to remove most of the skin and sliced 1/8" thick
• 4 cups vegetable or chicken broth
• 1/3 cup heavy cream
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• lemon zest to taste
• 1/2 teaspoon chives, minced

Personal Tags 

Save Tag

Recipe Notes 

Save Notes