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 love velvety soups, stuff like this my broccoli and stilton soup, creamy cauliflower soup, cream of celeriac, spinach and fennel soup or cream of asparagus soup are comfort food personified as far as I am concerned.
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!
- 500g (3-3½ Cups Prepared) Jerusalem Artichokes
- 50g (3 Tbsp + 1 Tsp) Butter
- 1 Small (75g or ½ Cup) Onion
- 2 Small (Around 70-75g) Celery Sticks
- 4 Garlic Cloves
- 1 Tsp Cumin Seeds
- 1 Tsp Lemon juice
- ¼ Tsp Black Pepper
- 375ml (1½ Cups) Vegetable stock
- 150ml (½ Cup + 2 Tbsp) Sour Cream
- Salt to Taste
For and Optional Artichoke Crisp Garnish:
- 1 Jerusalem Artichoke
- Oil for frying
- Cut the onion in half, peel it and cut it into a 5mm (¼") dice.
- Cut the celery sticks into the same size dice as the onion.
- Peel and slice the garlic cloves as thin as you can.
- Peel and slice the Jerusalem artichokes into 5mm thick coins. Place them in a bowl of cold water with a splash of lemon juice to prevent them from going brown.
- Heat the butter over a medium heat in a 20cm (8") saucepan.
- Add in the onion and celery and cook for 5 minutes.
- Once the onions are soft and translucent add in the garlic, black pepper and cumin seeds then cook for 1 minute.
- Dry the Jerusalem artichokes on some kitchen paper and add them to the pan, stir and cook for 5 minutes.
- Pour in the vegetable stock and the lemon juice, add a lid, turn the heat down to a gentle simmer, then cook until the artichokes are soft, about 15-20 minutes, have a taste of the stock and add more salt now if required. Then blend the soup until smooth, I like to pass the soup through a fine mesh sieve back into the pan.
- Stir through the sour cream and bring the soup back to temperature, taking care not to boil it hard.
- If you want to add the Jerusalem artichoke crisp topping, heat 2-3mm (⅛") of oil in he base of a 24cm (10") pan over a high heat,
- When the oil is almost hot slice the artichokes as thin as you can, I use a mandolin set at 1mm, then toss them into the oil and fry until golden. Drain on kitchen paper.
You may need to add a little extra water when blending to get a texture that you like.
Amount Per Serving: Calories: 541Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 754mgCarbohydrates: 56gFiber: 5gSugar: 30gProtein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.