Jerusalem artichoke or Sunchoke Soup is a wonderfully nutty, creamy winter warmer made with a wonderful but underused vegetable.
Creamy & Comforting Sunchoke Soup.
I love Jerusalem Aritchokes or sunchokes as they are called in some places. They are one of mother natures special vegetables.
Blessed with the most wonderful flavour they are a fantastic addition to any cooks repertoire.
They roast wonderfully and also make amazing chips, crisps, puree and mash!
Whilst I am on the subject of Jerusalem artichoke puree you really must check out this pork chop recipe. It comes with both a Jerusalem artichoke puree and a great blackberry sauce!
The perfect way to get started cooking them is in this really simple and delicious soup.
I tend to keep this soup recipe vegetarian and serve it with a really malty whole grain bread.
I also sprinkle sweet paprika on top! Over 10 years here in the Hungarian countryside has taught me paprika makes almost everything better!
But Jerusalem artichokes also have a great affinity with bacon and crispy bacon bits make a great topping.
Another great topping is roasted chestnuts, they help accentuate the wonderful nutty flavour of the artichokes.
This nutty creamy Jerusalem artichoke soup is the perfect winter warming bowl of goodness. Break out a nice wholegrain loaf of bread and tuck in!
- 500 g (3 1/3 Cups) Jerusalem Artichokes
- 50 g (3 Tbsp + 1 Tsp) Butter
- 75 g (1/2 Cup) Onion
- 50 g (1/2 Cup) Celery
- 2 Garlic Cloves
- 1 Tsp Cumin Seeds
- 1 Tsp Lemon juice
- 250 ml (1 Cup) Vegetable stock
- 125 g (1/2 Cup) Sour Cream, optional
- Salt and Pepper as needed
- Cut the onion and celery into a 5mm dice.
- Slice the garlic as finely as you can.
- Peel and slice the Jerusalem artichokes into 5mm thick coins.
- Heat the butter over a medium heat in a saucepan.
- Add in the onion and celery and cook for 5 minutes.
- Once the onions are soft and translucent add in the garlic and cumin seeds then cook for 2 minutes.
- Stir in the Jerusalem artichokes and cook for 5 minutes.
- Pour in the vegetable stock and the lemon juice and cook until the artichokes are soft, about 15-20 minutes.
- Blend the soup until smooth and stir in the sour cream.
- Check for seasoning and add salt and pepper as required and serve.
The sweet nuttiness of this soup goes really well with a dark malty bread, top it with a little paprika or some freshly grated nutmeg.
Amount Per Serving: Calories: 498Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 713mgCarbohydrates: 54gFiber: 5gSugar: 29gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.