Cream of Jerusalem Artichoke Sunchoke Soup
Indulge in the velvety goodness of Cream of Jerusalem Artichoke Sunchoke Soup—a rich and comforting dish that highlights the nutty sweetness of sunchokes. Perfect for cozy nights or upscale entertaining, this soup blends sautéed onions, garlic, and earthy Jerusalem artichokes with creamy russet potatoes and fragrant fresh thyme, all simmered in a hearty chicken or vegetable stock. Finished with a splash of heavy cream and a spritz of bright lemon juice, the result is an irresistibly smooth and flavorful bowl of warmth. Garnish with a drizzle of olive oil and fresh herbs for an elegant touch. Ready in under an hour, this recipe is ideal for anyone seeking a unique, seasonal soup that’s both refined and satisfying.
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Recipe Information
Ingredients
- 600 grams Jerusalem artichokes (sunchokes)
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 medium Russet potato
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil (optional, for garnish)
- 1 tablespoon Chives or parsley (optional, for garnish)
Instructions
Thoroughly clean the Jerusalem artichokes (sunchokes) using a vegetable brush to remove dirt. Peel them if desired, though the skins are edible and add a rustic texture.
Peel and dice the onion and potato. Mince the garlic.
In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 5 minutes.
Add the diced Jerusalem artichokes and potato to the pot. Stir to coat them in the butter and cook for 3-4 minutes to release their flavors.
Pour in the chicken or vegetable stock and add the thyme. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the Jerusalem artichokes and potato are fork-tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream, salt, and pepper. Taste and adjust seasoning as needed.
Add the lemon juice to brighten the flavors and gently heat the soup over low heat for 2-3 minutes. Do not let it boil after adding the cream.
Serve hot, optionally garnished with a drizzle of olive oil and a sprinkle of chives or parsley.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5930 mg | 258% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 64.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3977 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
