This bisque recipe incorporates sunchokes (also known as Jerusalem Artichokes), a tuberous vegetable of the sunflower family native to North America. It's a fairly unfamiliar vegetable that I've found diners really want to know more about after they have it. It is at its best during the winter months, and I thought its earthiness might pair well with the end-of-season sweet Maine shrimp.
Yield: 4-6 servings
Shallots, minced - 3 each
Garlic clove, minced - 1 each
Sunchokes, peeled, diced - 3 pounds
Chicken stock - 24 ozs.
Heavy cream - 8 ozs.
Sweet Maine Shrimp, peeled - 12-18 ea.
Pancetta, diced and sauteed - 6 ozs.
Olive Oil, Extra Virgin - 6 ozs.
Chives, minced - 1-2 T
1. Sweat garlic and shallots until lightly golden
2. Add sunchokes and sauté lightly
3. Add chicken stock to cover and bring to simmer
4. When sunchokes are tender, remove from heat and puree
5. Adjust consistency with cream; season with salt and pepper
6. Place bisque back on stove, add shrimp and reheat (these shrimp are meant to be eaten barely cooked)
7. Ladle soup into bowls and sprinkle with lardoons and drizzle with olive oil and finish with chives
And now for Christopher's Perfect Pairings
I must say that I haven't tried Doug's Sunchoke Bisque as of yet, but tell me that doesn't sound decadent? I certainly enjoy a warm bowl of seafood bisque on any chilly day. Considering the ingredients here, I would select a medium bodied white wine that's creamy and rich. Definitely something from California, of which I know Plaza Café's list has a wonderful selection of, or maybe something from the Rhone as well. But then again as we all know, pairing food and wine is often about experimentation. Here are a few excellent wines to choose from.
2009 Antica Chardonnay $27.99 - 94 RP
"The 2009 Chardonnay is one of the most unique Chardonnays being made in California. It shows gorgeous textural finesse and fabulous overall balance. The signature Napa Valley richness is there, but in a cooler, more mineral-driven style. Smoke, crushed rocks and citrus are layered into the vibrant finish. This is a fabulous showing. Anticipated maturity: 2012-2019." -Robert Parker
2008 Newton Chardonnay Unfiltered $33.99 - WS 93
"A very distinctive and exotic style that's well-executed. Ultrarich and creamy, offering a medley of butterscotch, fig, roasted marshmallow and honeysuckle flavors, ending with a lingering finish. Drink now through 2015. 12,000 cases made." -Wine Spectator
2006 Philippe & Vincent Jaboulet Hermitage Blanc $49.95 - WS 92
"This is very ripe, but shows excellent focus to the peach, mango and papaya notes that are backed by a stony undertow, with crisp yellow apple and enticing floral notes. Long, juicy finish. Drink now through 2018. 300 cases made." -Wine Spectator