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Sunchoke Soup with Roasted Mushrooms & Dungeness Crab from Terrapin Creek

Andrew Truong, friend of Peter Lowell’s and co-owner of the highly acclaimed, Michelin-starred restaurant Terrapin Creek in Bodega Bay, was kind enough to share this recipe for a delicious sunchoke soup that’s easy to make at home.


8 oz sunchokes
2 oz shallots, sliced
½ oz garlic, sliced
2 tbsp butter
2 tsp kosher salt
¼ cup dry white wine
2 cups water
½ cup heavy cream

Dungeness crab meat
Roasted Pioppini mushrooms
Lemon juice
Extra virgin olive oil
Chives, chopped


1. Clean the sunchokes in water to remove any soil.
2. Cut into quarter size pieces, toss in oil, and roast in a 350F degree oven until golden brown.
3. Melt the butter in a pot. Add the shallots, garlic, and salt to the butter and cook until lightly brown. Turn down the heat and cover the pot with a lid to continue cooking.
4. When the onions and garlic are soft, turn up the heat and add the white wine. Cook until the wine has evaporated.
5. Add the water and sunchokes and simmer for 15 to 20 minutes or until the sunchokes are tender.
6. Add the cream and bring the soup back to a boil. The soup is ready to be pureed in a blender. CAUTION: It is important to cover your blender top with a towel and start it at its lowest setting to prevent it from exploding. Gradually increase it to its highest setting and purée until it is smooth.
7. Lightly dress the crab meat with lemon juice and olive oil. Add the roasted pioppini mushrooms and chives and toss together.
8. Pour the soup in a bowl and add the garnish on top.


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