Sunchoke or Jerusalem artichoke soup is a wonderfully nutty, creamy winter soup made with a delicious underrated vegetable. This simple soup is made with simple pantry ingredients, as well as fresh thyme and crème fraîche — which gives this soup a tangy richness. Making it a perfect appetizer soup that can be served with crisp oven-roasted Jerusalem artichoke chips or dressed up to be fancy with pan-fried prawns or seared scallops. Or left plain, it can be eaten with crusty bread for an easy midweek meal.
Jerusalem artichoke soup — simple decadence
The Jerusalem artichoke, also called sunchoke, is a root vegetable which resembles ginger root, but the flavor isn’t remotely the same. They have a deliciously nutty sweet flavor, which maybe could be compared to the taste of a potato crossed with an artichoke. With just a hint of artichoke and a creamy texture, I’d say they are like version potato 2.0! A simple gnarly root, that has a mild and decadent flavour.
Sweet, nutty and healthy
Sunchokes have a high inulin content (which is converted into fructose) and accounts for its somewhat sweet flavor. And surprisingyl, they lack starch and as a result are considered a good substitute for potatoes for diabetics. Whats more, they also help build up the intestinal flora, which strengthens the body’s defenses, promotes healthy digestion and keeps you feeling satisfied longer. You can find Jerusalem artichokes from October to May in well-stocked vegetable shops or at your weekly market.
Then try this recipe:
Leek Risotto with fried Jerusalem artichokes
Creamy Jerusalem Artichoke Soup
For the soup:
- 1 1/2 tablespoons extra-virgin olive oil
- 500 g Jerusalem artichokes (sunchokes), peeled and diced
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ½ cup dry white wine (125 ml)
- 1 cup chicken or vegetable broth (250 ml), plus more to thin
- 1 x 150 g container organic crème fraîche
- 1/2 teaspoon sea salt, plus more taste
- freshly ground black pepper, to taste
For the garnish:
- 2-3 Jerusalem artichokes, thinly sliced
- Olive oil
- Coarse sea salt
- Grated parmesan cheese, to garnish
For the roasted Jerusalem artichoke chips:
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Transfer the Jerusalem artichoke slices to the prepared baking sheet, drizzle with a little oil and toss until coated. Spread out in an even layer and sprinkle with sea salt.
Bake in the preheated oven for 15 minutes, until golden brown. Remove and set aside.
For the soup:
Heat the oil in a large saucepan over medium to medium-high heat, add the shallot, and cook, stirring for 2-3 minutes.
Add the garlic and thyme, sauté for another 1-2 minutes, stirring. Then add the Jerusalem artichokes and sauté for 2-3 minutes, stirring often.
Add the white wine, and cook until reduced (about 5 minutes). Then add the broth and the crème fraîche. Stir to combine.
Bring to a simmer, then reduce the heat to medium, cover and let it all simmer for 25 minutes, or until Jerusalem artichokes are tender.
Remove from the heat and blend together with an immersion blender or a high-powered blender.
Taste the soup and adjust seasoning. If you prefer a thinner soup – add a little more broth and heat before serving.
Serve garnished with the roasted Jerusalem artichoke chips and parmesan. Enjoy!
- The Jerusalem artichoke chips are a definite must here. They are simply delicious. Make a batch and enjoy them as a snack!
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