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Creamy & Nutty Jerusalem Artichoke Soup

Jerusalem artichoke or Sunchoke Soup is a wonderfully nutty, creamy winter warmer made with a wonderful but underused vegetable.

Portrait close up image of a piece of wholegrain bread being dunked into a bowl of Jerusalem artichoke soup

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.

Portrait overhead image of Jerusalem artichoke soup served in a black bowls with a sprinkle of paprika

Serving Suggestions.

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.

Square image of steaming hot Jerusalem artichoke soup served in a black bowl with a sprinkle of paprika
Yield: 2 Servings

Simple Cream of Jerusalem Artichoke Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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!

Ingredients

  • 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

Instructions

  1. Cut the onion in half, peel it and cut it into a 5mm (¼") dice.
  2. Cut the celery sticks into the same size dice as the onion.
  3. Peel and slice the garlic cloves as thin as you can.
  4. 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.
  5. Heat the butter over a medium heat in a 20cm (8") saucepan.
  6. Add in the onion and celery and cook for 5 minutes.
  7. Once the onions are soft and translucent add in the garlic, black pepper and cumin seeds then cook for 1 minute.
  8. Dry the Jerusalem artichokes on some kitchen paper and add them to the pan, stir and cook for 5 minutes.
  9. 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.
  10. Stir through the sour cream and bring the soup back to temperature, taking care not to boil it hard.
  11. 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,
  12. 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.

Notes

You may need to add a little extra water when blending to get a texture that you like.

Nutrition Information:

Yield:

2

Serving Size:

1

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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Besie Harvey

Wednesday 31st of March 2021

Last spring (southern hemisphere) I planted a few topinamburs that grew into huge and beautiful plants with hundreds of bright yellow flowers. Now I harvested a very large amount of sunchokes, I will definitely try this soup tomorrow!

Brian Jones

Monday 5th of April 2021

Excellent, enjoy :)

Souper John

Monday 1st of February 2021

I made the sunchoke soup which was delicious. The only negative comment which will be advantageous to others is that the recommended measure of stock is fine for flavour but I had to add further water, around 150 ml.

Brian Jones

Friday 26th of February 2021

Thanks for the feedback John, I'll add a note into the post saying that you may need to add extra water to get the texture that you are looking for.

Sandra Roberson

Saturday 3rd of November 2018

I am excited to make this soup but not familiar with converting grams to teaspoons,tablespoons and cups. How do I convert the measurements?

Brian Jones

Saturday 3rd of November 2018

Hi Sandra... I am really not familiar with cups at all, we just do not use them in Europe, but I use this as a start when I am trying to convert the other way :)

I do use teaspoons and tablespoons, I highly recommend buying an electronic scale with a tare function, it should cost you no more than 10 dollars, they will shift seamlessly between imperial and metric measurements.

Enjoy :)

Catherine Brown

Monday 25th of June 2018

I grew Jerusalem artichokes in a raised bed one year. Fortunately it was a short row and we were able to extract them all so they didn't grow back. Next time I see them available at the market, I'll have to buy some so I can try this soup. It sounds delicious!

Brian Jones

Tuesday 26th of June 2018

lol, if only I had of done that ;)

Michelle

Monday 25th of June 2018

So I've just heard about these sunchokes recently. This soup looks delicious and creamy. I hope to find some of these at the markets to give this a try. Looks great.

Brian Jones

Tuesday 26th of June 2018

It is very good, you must give them a try, wonderfully nutty and almost sweet.

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