Chef Kyle’s Sun Choke and Smoked Gouda Soup


Written By: Chef Kyle Woodruff

Yield: 1 ½ gallon



2 T            Butter

3oz           Pepper Hickory Bacon, Approx 4 thick cut slices

6oz           Sun choke, peeled and diced

1 c             Onion, diced

½ c            Leek, diced (White Part Only)

½ c            Celery, diced

1 tsp         Garlic, chopped

½  c           White Wine

½  c           Makers Mark

1qt            Heavy Cream

½ qt          Half and Half

4oz           Smoked Gouda

1 each     Lemon, juiced

To Taste Kosher Salt

Black Pepper, fresh cracked

Cayenne Pepper

Texas Pete

Worcestershire Sauce


1 each     Bay Leafs

10 each   Black Peppercorns

2 sprigs   Fresh Thyme


In a stainless steel soup pot melt butter and begin to render the bacon until becomes crisp.

Then add sun choke, onion, leek, and celery and sauté until onions are caramelized and cooked.

Using a piece of cheesecloth or coffee filter place bay leaves, peppercorns,  and thyme inside to make a sachet. Then add the sachet, bourbon, and white wine to deglaze the pot. Bring to aboil and reduce to a simmer.

Cook until the potent alcohol smell is gone. Then add heavy cream and half and half. Again bring to a boil and reduce to a high simmer then cook until it has reduced by approx half.

First remove the sachet and add cheese, then using a blender puree the soup and strain through a fine mesh strainer.

Season with Salt, Pepper, Worcestershire Sauce, Texas Pete, and Lemon Juice.

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