When Todd asked Ellen, then a sales representative for a food distributor, for a date, she replied that she didn’t date customers. Todd replied, “That’s fine, because I’m not ordering anything from you anyway.” The Executive Chef of Equinox in Washington DC and his wife – now the restaurant’s general manager – have kept that spark in their relationship through their passion for food and fun.

Jerusalem Artichoke Soup with Sautéed Mushrooms
Chef Todd Gray of Equinox – Washington, DC
Adapted by StarChefs

Yield: 4-6 servings

Ingredients:

• 1/2 cup fennel, medium diced
• 1/2 cup leeks (white only), medium diced
• 1/2 cup white onion, medium diced
• 2 each celery ribs, medium diced
• 4 cups jerusalem artichokes, cleaned, not peeled and chopped
• 1-1/2 quarts vegetable stock
• 2 cups heavy cream
• 1/2 cup roasted garlic, mashed
• 1/2 cup herbed crème fraîche
• 1 cup sautéed hen-of-the-wood mushrooms

Sauté fennel, leek, onion, & celery until onions are translucent and liquid is released. Add artichokes and continue to sauté over medium heat.

As artichokes begin to soften, add 1 quart of vegetable stock. Simmer soup for 30 minutes.

Add cream and purée. If too thick, add remaining vegetable stock to achieve desired consistency. Garnish soup with roasted garlic and sautéed mushrooms; drizzle herbed crème fraîche around.