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 or cream of asparagus soup are comfort food personified as far as I am concerned.
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.
Simple Cream of Jerusalem Artichoke Soup
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
- 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.
Notes
You may need to add a little extra water when blending to get a texture that you like.
Nutrition Information:
Yield:
2Serving Size:
1Amount 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.
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.