Skip to Content

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 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

  • 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

Instructions

  1. Cut the onion and celery into a 5mm dice.
  2. Slice the garlic as finely as you can.
  3. Peel and slice the Jerusalem artichokes into 5mm thick coins.
  4. Heat the butter over a medium heat in a saucepan.
  5. Add in the onion and celery and cook for 5 minutes.
  6. Once the onions are soft and translucent add in the garlic and cumin seeds then cook for 2 minutes.
  7. Stir in the Jerusalem artichokes and cook for 5 minutes.
  8. Pour in the vegetable stock and the lemon juice and cook until the artichokes are soft, about 15-20 minutes.
  9. Blend the soup until smooth and stir in the sour cream.
  10. Check for seasoning and add salt and pepper as required and serve.

Notes

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.

Nutrition Information:

Yield:

2

Serving Size:

1

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.

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!

Portrait close up image chicken in a red wine sauce with mushrooms and bacon served on mashed potato
Previous
Chicken in Red Wine With Mushrooms
Portrait image of a steaming hot caramel sauce being poured over a sticky toffee pudding topped with vanilla ice cream
Next
Cartmel Style Sticky Toffee Pudding

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.

Julie @ Running in a Skirt

Monday 25th of June 2018

Wow! That sounds ahhhh-mazing. I clearly need this in my life.

Brian Jones

Tuesday 26th of June 2018

It is very very good!

Katie Crenshaw | A Fork's Tale

Monday 25th of June 2018

I have ate this at the "fancy" restaurants and loved it, but I have never made it myself. I am so excited to find this recipe and try to make it at home. It looks fantastic. Thanks for sharing!

Brian Jones

Monday 25th of June 2018

As you can see it is far from 'fancy' just a really simple cream of soup... It has a great flavour, enjoy!