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Jerusalem Artichoke Soup

Jerusalem artichoke soup garnished with croutons, parsley and pepper in a bluish bowl.
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5 from 1 review

This recipe transforms the humble sunchoke into a creamy and velvety soup that's both hearty and nourishing. With a blend of nutty sunchokes, aromatic onions, and garlic, simmered in a rich chicken broth and seasoned to perfection, this soup is a true delight for your taste buds.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 pounds (900 grams) Jerusalem artichokes, cut into chunks peeled or unpeeled. (Read Note 1)
  • 6 cups (1.4 liters / 1.5 quarts) chicken stock or vegetable stock
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. Heat oil in a large saucepan. Add in the diced onion and cook until soft with the lid on, about 5 minutes. Stir occasionally
  2. Add in minced garlic and sauté for about a minute.
  3. Add the prepared Jerusalem artichoke chunks into the pan and stir well. Cook them about 5 minutes with the lid on, over medium heat. Stir a few times and add a splash of water if it gets too dry.
  4. Add in the stock, salt and pepper. Bring it to a boil. Reduce the heat to low and let it simmer covered until tender, about 25-30 minutes. Remove from the heat.
  5. Puree the soup using an immersion blender or in a food processor. Be very careful when blending as the soup is very hot. If your food processor is not very large, fill half of it with the soup, blend it and pour it to another pan. Blend the remaining soup in the same way.
  6. Put the blended soup over medium heat to warm it back. Taste it and add more salt if needed.
  7. Serve with freshly ground black pepper. Optionally, you can top it with chopped parsley (or another herb) and croutons.

Notes

  1. To prepare the Jerusalem artichokes, you can either peel or leave their skin. To peel their skin, use a small knife or a vegetable peeler. To leave their skin on, scrub the Jerusalem artichokes with a piece of damp kitchen towel or brush them with with a vegetable brush and wash under running water. Then cut them into about 1-inch (2.5 cm) chunks and put them aside.
  2. Cut the Jerusalem artichokes into similar-sized pieces for even cooking.
  3. If your blended soup is too thick, thin it with a little broth. If it's too runny, simmer it briefly to thicken. 
  4. Blend hot soup in small batches to prevent spills. Using an immersion blender can be a safer and easier method. 
  5. Storing: Cool the soup to room temperature, then store it in an airtight container in the fridge for up to 3-4 days or freeze it for up to 2-3 months.
  6. Reheating: Warm refrigerated or thawed soup in a saucepan over medium heat. If it's too thick, add a bit of water or broth. For frozen soup, thaw it in the fridge first, then reheat.

Nutrition

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