Jerusalem Artichoke Soup Recipe

Jerusalem Artichoke Soup
Submitted By: Taz


1 ½ lb Jerusalem Artichokes (AKA: Sunchoke) - cleaned
1 Medium Red Onion – sliced
1 clove Fresh Garlic – crushed
1 Bunch Fresh Thyme - tied
4-5 Cups Vegetable Stock - can substitute plain water
1 Cup Heavy Cream
4 Tbs Extra Virgin Olive Oil
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Additional Fresh Thyme Leaves
Sourdough Croutons
Caramelized Shallots - heat 2 Tbs olive oil in a small skillet over lowest possible heat - Thinly slice 4 Large shallots and sweat (stirring regularly) until browned and slightly crispy

  1. Preheat oven to 450ºF
  2. Place ½ of the washed and dried Jerusalem Artichokes in a single layer on a baking sheet - Drizzle with 2 Tbs of the olive oil and season with kosher salt and fresh ground pepper to taste
  3. Roast Jerusalem artichokes on center rack until tender (apx 30-45 minutes) - Should be completely yielding to knife tip
  4. While Jerusalem artichokes are roasting - Slice the remaining Jerusalem artichokes into ½ inch slices - Place a medium/large pot over medium-high heat - Add 2 Tbs of olive oil - Add onion and garlic to the pan and season with kosher salt and fresh ground black pepper to taste - Sauté for 5-6 minutes - Add thyme and sliced (un-roasted) Jerusalem artichokes to the pan and stir to combine - Continue to sauté for 7-10 minutes
  5. Add 4 cups of the vegetable stock and bring to a simmer (adjust heat as necessary) -Allow to simmer for 25-30 minutes or until Jerusalem artichoke slices are soft (if liquid reduces too much while simmering, add the remaining cup of vegetable stock)
  6. Remove the roasted Jerusalem artichokes from the oven an rough chop them - Add to the soup mixture - Adjust seasoning - Remove thyme from the pot and add the heavy cream
  7. Using an immersion blender*, purée soup until smooth (can purée half leaving other half 'chunky' for a more 'rustic' texture if desired)
  8. Adjust seasoning and serve hot garnished with any or all of the optional garnish
  9. Serve alongside a 'hunk' of crusty bread or any 'seeded' or 'nutty' bread
*Transfer to a blender (in batches if necessary) as alternative

Share by: