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• 2 T. butter

• 8 oz. leeks, soaked for 30 minutes in water and cut into half moons

• Salt and pepper

• 2 T. butter

• 1 # peeled and diced Jerusalem artichokes

• 3 cloves garlic, smashed

• 2 sprigs thyme

• 1 qt. chicken stock

• 2 ½ C. heavy cream

• --

• 1 or 2 brioche buns, diced

• 2 T. evoo

• 8 sage leaves


1. In a large dutch oven, heat the butter until it is melted. Add the leeks and salt and pepper and cook over medium low heat until the leeks are nicely caramelized, about an hour.

2. Add the 2 more T. butter, the Jerusalem artichokes, garlic, and thyme. Continue cooking until the j/a’s and garlic begin to pick up color. Add the chicken stock and the bring to a boil, then reduce heat to simmer and cook until the j/a’s are tender. Puree in batches with the heavy cream. After pureed, strain and cool. Serve cold, or at least cool.

3. For the croutons: Add the oil and sage to a saute pan. Heat gently oven medium low heat. The sage will eventually sputter, but it is perfuming the oil. Remove them when they looked burned. Toast the brioche on all sides until toasted. Remove and season with salt and pepper.