Sunchoke Soup with Chip - recipe by Jamie Kennedy

For soup:
80g butter
1 medium onion, diced
300g sunchokes, peeled and diced
1.5 liters strong chicken stock
Salt & black pepper to taste
For chip garnish:
1 sunchoke, peeled and sliced thinly
½ liter sunflower oil
Serves Four
Warm butter and onions in a large stainless steel soup pot. Mix peeled and diced sunchokes into the pot. Sauté gently for 10 minutes. Add chicken stock and adjust seasoning. Bring to a boil and simmer for 30 minutes. Meanwhile, heat sunflower oil to 275 degrees Fahrenheit and gently fry the sliced sunchoke chips in the oil until golden brown. Remove and drain on paper towels. Sprinkle with salt. Puré the simmering soup in a blender until very smooth.  Pour soup into four soup bowls. Garnish each bowl of soup with sunchoke chips. Serve.