Chilled Sunchoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao—Las Vegas, NV
Adapted by

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Yield: 4 Servings


    Sunchoke Soup:
  • 2 pounds sunchokes, sliced and peeled
  • 4 ounces rice wine vinegar
  • 4 ounces mirin
  • 8 ounces heavy cream
  • Juice of 1 lemon

    Coriander Oil:
  • 8 ounces grapeseed oil
  • 1 tablespoon coriander seeds
  • Zest of 1 orange

    To Assemble and Serve:
  • Shiso flowers
  • Kaffir lime trout roe

For the Sunchoke Soup:
Simmer sunchokes with rice wine vinegar, mirin, heavy cream, and lemon. When the sunchokes are tender, transfer to Vita-Prep blender and puree starting on variable speed number 3 and working your way up to speed 10 until smooth. Strain and chill.

For the Coriander Oil:
Heat grapeseed oil with coriander seeds and orange peel until the seeds are almost toasted. Let cool to room temperature and transfer to Vita-Prep blender and blend on variable speed number 3 working your way up to speed 10 until the coriander and orange peel are broken into small pieces. Strain through a chinois lined with cheesecloth.

To Assemble and Serve:
Ladle sunchoke soup into a chilled coffee cup or small bowl. Garnish with a spoonful of trout roe, a drizzle of coriander oil, and a few shiso flowers.

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   Published: December 2008