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.
- 500 g Jerusalem Artichokes
- 50 g Butter
- 75 g Onion
- 50 g Celery
- 2 Garlic Cloves
- 1 Tsp Cumin Seeds
- 1 Tsp Lemon juice
- 250 ml Vegetable stock
- 100 g 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 498 Total Fat: 30g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 83mg Sodium: 713mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 5g Sugar: 29g Sugar Alcohols: 0g Protein: 8g