Rhubarb-Sunchoke Soup

By Chef Colin Patterson of Sutra Vegetarian CuisineAs prepared for his cooking demonstration on June 3, 2009

Chef Colin Patterson's Rhubarb-Sunchoke Soup. Photo copyright 2009 by Zachary D. Lyons.


  • 4 cups cut up sunchokes
  • 2 cups chopped rhubarb
  • 1 onion small dice
  • 1 quart vegetable stock
  • 3 Tbs truffle oil
  • salt to taste


  • saute onion until slightly carmelized
  • add sunchokes, rhubarb and stock
  • bring to a boil and simmer until sunchokes are tender
  • blend with truffle oil and press through a chinois or fine strainer
  • season to taste with salt