Pear and Sunchoke Soup with Chanterelle Mushrooms and Bacon

Pear and Sunchoke Soup with Chanterelle Mushrooms and Bacon

Prep Time
Cook Time
This recipe, developed by Seattle chef Ethan Stowell of Staple & Fancy, Tavoláta, How to Cook a Wolf, and Anchovies & Olives, brings a sweet start to any meal with an unusual combination of ripe pears and sunchokes.
  • Soup
  • 2 tablespoons butter
  • 1 small onion, thinly sliced
  • 1 ½ pounds sunchokes, peeled and diced (yields about 1 pound)
  • 3-4 cups sparkling water
  • 2 medium-size ripe Bosc or Bartlett USA Pears, peeled, cored, diced
  • Salt and fresh ground black pepper
  • Chanterelle Mushroom Garnish
  • 4 ounces bacon, diced
  • 1 teaspoon unsalted butter
  • 4 ounces chanterelle mushrooms
  • ⅓ cup thinly sliced shallot

For soup: Melt butter in a medium saucepan. Add onions. Stir over medium-low heat about 8 minutes until soft, do not brown. Add sunchokes and 3 cups sparkling water. Bring to a simmer and cook with vented lid until sunchokes are tender, about 15 minutes. Add pears and cook about 4 minutes until softened. Puree soup in a blender or food processor. Add additional sparkling water as needed for desired consistency. Season to taste with salt and pepper.

While soup is cooking, prepare garnish: Cook bacon with butter in a skillet over medium heat until some of the fat is rendered but bacon is still soft. Bacon should not crisp. Add mushrooms and cook until their liquid is released, 4-5 minutes. Add shallots; cook over low heat until shallots are softened and flavors are melded, about 15 minutes. Makes about ¾ cup.

To serve: Place 2 heaping tablespoons mushroom garnish in a shallow bowl. Pour hot soup over and serve immediately.

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