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Chef Steven LaCount

A Boston native, Executive Chef-Owner Steve LaCount began his career in the restaurant business at the age of fourteen at The Country Club in Brookline. ...


You can find Chef Steven LaCount at Chiara Bistro

Sunchoke Bisque

by Chef Steven LaCount

Serves 12

Ingredients

  • 1 pound Yukon Gold potato, peeled and chopped
  • 2 leeks, washed and cut up (no greens)
  • 1/2 Spanish onion, peeled and chopped
  • 1/4 pound butter
  • 4 quarts chicken stock
  • 3/4 pound sunchokes (also known as Jerusalem artichokes), peeled and chopped

Directions

  1. Melt the butter.
  2. Add onions & leeks, cook until translucent.
  3. Add all remaining ingredients and cook until soft.
  4. Blend, but be careful not to overblend.
  5. Strain, hold as a base and reheat.
  6. Add hot light cream to thin.
  7. Season with salt and white pepper.
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