Jerusalem Artichoke Soup
Jerusalem artichoke soup is a comforting and nourishing dish featuring the earthy, nutty flavors of sunchokes combined with a creamy texture. This naturally vegetarian and gluten-free soup is simple to prepare and perfect for chilly evenings.
Servings: 4 servings
Ingredients
- 2 teaspoons olive oil for sautéing and adding a depth of flavor
- 1 tablespoon butter or vegan butter adds richness and creaminess to the soup
- 1 onion diced, provides sweetness and aromatic flavor
- 2 cloves garlic minced, adds a subtle pungency and complexity
- 500 g Jerusalem artichokes peeled or scrubbed and thinly sliced, the star ingredient with its unique nutty flavor
- 750 ml vegetable stock or broth choose a low-sodium option for better control over seasoning
- salt and pepper to taste, for seasoning
Instructions
- Begin by peeling or thoroughly scrubbing the Jerusalem artichokes to remove any dirt. Thinly slice them to ensure they cook evenly and blend smoothly later. Dice the onion finely and mince the garlic cloves.
- Heat the olive oil and butter in a large pot over medium heat. Once the butter has melted and starts to bubble, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and slightly golden. Add the minced garlic and cook for another minute, being careful not to burn it.
- Add the thinly sliced Jerusalem artichokes to the pot and stir well to combine with the aromatic mixture. Let them cook for 5 to 7 minutes, stirring occasionally, allowing them to soften and absorb the flavors.
- Pour in the vegetable stock, making sure the Jerusalem artichokes are fully submerged. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Cover the pot and let it cook for about 25 to 30 minutes, or until the Jerusalem artichokes are tender when pierced with a fork.
- Once the artichokes are soft, remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Taste the soup and season with salt and pepper as needed. If the soup is too thick, add a little more vegetable stock or water to reach your desired consistency. Reheat gently if necessary, then ladle into bowls and serve warm.
Equipment
- Large Pot
- Immersion Blender
- Vegetable peeler
Notes
Use a vegetable peeler to peel Jerusalem artichokes or scrub well and leave the skin on for extra texture and nutrients. For a richer flavor, sauté with both butter and olive oil. To make the soup extra smooth, strain it after blending. Garnish with toasted pumpkin seeds or fresh herbs like chives or parsley. Variations include making it vegan by using vegan butter, adding coconut milk for creaminess, or seasoning with smoked paprika or fresh herbs.