Smooth Sunchoke Soup

WHAT ARE SUNCHOKES? Also known as Jerusalem artichokes, knobby sunchokes are starchy tubers (above ground they’re a variety of sunflower) that resemble fresh ginger.

HOW DO I USE SUNCHOKES? The skin is edible, so you can peel them or not; they can be roasted or mashed, much like potatoes, and make a deliciously creamy, smooth puréed soup. Their firm, nutty flesh is also delicious raw, grated or thinly shaved into salads.

  • By Julie van Rosendaal
  • July 6, 2014
Image Author: Clinton Hussey
  • Yield: 4-6 servings


2 tbsp butter

2 tbsp olive oil

1 small onion, chopped

1 large leek (white part only) thinly sliced

2-3 garlic cloves, peeled and crushed

1 lb sunchokes, peeled and cut into chunks

2 small potatoes, peeled and cut into chunks

4 cups chicken stock

2 cups water

Salt and pepper

½ cup heavy (whipping) cream or half and half

Finely chopped chives or garlic scapes, for garnish (optional)


In a large saucepan, heat the butter and oil over medium-high heat. When foam subsides, sauté onion and leek for 4-5 minutes, until soft; add the garlic and cook for another minute.

Add sunchokes, potatoes, chicken stock and 2 cups of water. Bring to a simmer and cook until sunchokes are very tender (about 45 minutes).

Purée in the pot with a hand-held immersion blender, or carefully transfer in batches to a blender to purée until smooth. Season with salt and pepper and stir in the cream.

Serve hot, warm or chilled, topped with chives or garlic scapes if you like.

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