Creamy Jerusalem Artichoke (Sunchoke) Soup

Cream of Jerusalem artichoke soup (aka Sunchoke) is a wonderfully simple and delicious recipe with rich sour cream and a hint of cumin.

This recipe will go from your fridge to your table in a little under an hour and it is perfect for preparing in advance.

Creamy & Comforting Sunchoke Soup

I love a good bowl of soup, they are my regular lunchtime meal throughout autumn, winter and into early spring.

I have recipes for creamy soups like, my cream of mushroom soup, and broccoli and stilton soup, hearty chunky soups like a classic Hungarian Gulyásleves and Welsh Cawl.

There are meaty offerings like my very special Oxtail soup to vegetarian delights like my Chinese hot and sour soup.

My latests soup features a woefully underused vegetable, the Jerusalem artichoke or Sunchoke.

If you’ve never tried them, then you are missing out! They are almost sweet and nutty and are often described as having hints of “vanilla”.

Here, I’ve contrasted their sweet undertones with sour cream and added a little hint of cumin which I think works beautifully with them.

Not only do they taste great they are versatile too! 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!

Frequently Asked Questions

What is the best way to peel Jerusalem Artichokes?

They are often gnarly ugly looking things that can be a challenge to peel.

Whilst they do look a little like ginger, do not be tempted to try the ginger spoon trick, it really does not work.

I start with a vegetable peeler to get most of the pel off, then move to a pairing knife to get at the remaining skin.

Do I have to peel Jerusalem artichokes?

No, the skin is wonderfully tasty and I leave it on for the crisps that I use as a garnish. However, they make a soup a little muddy in colour and as a result, I prefer to peel them.

When are Jerusalem artichokes in season?

Jerusalem artichokes are a rare vegetable that is only available to buy in season. That season (in the UK) tends to run from the end of November through to March/April.

Can I make this in advance?

Yes, this will sit fine in the fridge for 2-3 days without any degradation, although you may need to add more stock when reheating it.

Can I use a stick blender?

Yes, absolutely, I find that they are not quite as efficint at blending a soup, but they are much easier to clean than a blender!

Serving Suggestions

Jerusalam artichoke soup, like most bowls of soup needs very little other than some nice bread and some toppings.

Here, I’ve added a sprinkle of sweet paprika (what can I say I spent 13 years living in Hungary) and some wonderful Jerusalem artichoke crisps.

The crisps are easy to make and there are instructions in the recipe and in the video which is below the recipe.

When it comes to bread, I’ve toasted off a baguette in a little olive oil and rubbed them with garlic.

If I were to be baking bread then I would likely make a soda bread, it’s simple to make, quick and tastes delicious!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8″ saucepan (with a lid).
• Blender.
• Fine mesh sieve (optional).
• Chopping board.
• Kitchen knife.
• Vegetable peeler or paring knife.
• Stirring and serving spoons.
• A combination of weighing scales, measuring jug, measuring cups and spoons.

If you are making the Jerusalem artichoke crisps as a garnish, you will also need a small (24cm or 10″) frying pan and some tweezers.