Ingredients
- 7 ounce peeled sunchokes, cut in half
- 9 ounce chicken stock
- 4 ounce cream,
Preparation
Baking Directions:
Simmer sunchokes and chicken stock over medium heat until tender.
Add cream and simmer an additional 5 minutes.
Remove from heat and puree until smooth in a blender.
Season and keep warm.
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