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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. ...


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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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