Jerusalem Artichoke Soup


When I was a kid, my mother often used to add sliced raw jerusalem artichokes to our salads. I have no idea why. She doesn’t do it any more, and hasn’t for years.

At the time I just thought they were weird looking and didn’t taste like much. Nothing at all like the real artichokes that we kids fought over at the dinner table. My kid’s mind decided that they didn’t grow very good artichokes in Jerusalem.

Hah! Well, mystery solved. Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem. They’re tubers, native of North America, and the plant is related to and resembles sunflowers. (In fact, these days they are often called “sunchokes”.)

“Jerusalem” is thought to have evolved from the Italian name for the plant, “girasole” for sunflower. Why “artichoke”? If my mom had only cooked them, then that part of the mystery would have been solved for me. Cooked, they taste surprisingly like artichokes. Yum!

A traditional and wonderfully easy way to prepare these chokes is as a soup. If you like the taste of artichokes, I urge you to try your hand at making this soup with jerusalem artichokes. This is lick-the-bowl good.

Jerusalem Artichoke Soup

Word to the wise. Sunchokes are known for … well, how can I say it politely… causing flatulence, especially when raw. In fact, Hank calls them “fartichokes”. (He grows them in his garden, he should know.) He tells me that slow cooking them, like this soup preparation, greatly reduces the problem.

Eh hem, although I’m sure I’m risking telling you Too Much Information, I had no particular gaseous issue with this soup. Thank goodness, because I can’t wait to make it again.


Jerusalem Artichoke Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4.


  • 2 Tbsp unsalted butter
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 2 large garlic cloves, chopped
  • 2 pounds jerusalem artichokes, peeled and cut into chunks
  • 1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
  • Salt and black pepper to taste


1 Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

2 Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.

3 Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.

Sprinkle with freshly grated black pepper to serve.

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Sunchoke Soup with Nutmeg and Parmesan - from Sassy Radish
Jerusalem Artichoke Soup with Fennel and Creme Fraiche - from La Tartine Gourmande
Carrot and Sunchoke Soup - from The Omnivore's Solution

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Showing 4 of 25 Comments

  • Jess

    I prepared this soup last evening and it was a hit! I added a little cream to beef it up then topped the soup with quartered brussel sprouts that I browned in duck fat then roasted for a few minutes to crisp them a bit more. I hope my mother-in-law has more of these to share from the garden! Excellent recipe.

  • Sarah Forrester

    We cooked this today, and it was outstanding, mainly I think because of the garlic which I had not realised is such a perfect partner for Jerusalem artichokes. We read recently that the windy issue is dealt with by boiling the veg beforehand, until tender, then throwing that water away ( there is a huge amount online to describe the science behind the gas issue and longer cooking, smaller quantities and not using initial cooking water all seem to help.) We then let them cool, peeling was ten times easier, and added them after the garlic. Superb, and tummies still good several hours later! This a beautiful vegetable and an exceptionally delicious soup.

  • francine

    just made this soup with plethora of sunchokes from CSA! whole family loved it. vegan and gluten free, yum. all other recipes I found called for cream and it is so not necessary. this soup is rich and creamy without it.

  • Epheus

    I am so glad I found this page! Thank you Elise and all comment-senders!

    I just picked up a kilo of Jerusalem artichokes in my local supermarket, reduced to a fraction of half price because it would seem that no-one in my town knows what to do with them!

    Having read all the comments, I’ll be trying a slow-roasting (and hopefully flatulence-minimising) method with garlic, rosemary and olive oil, and maybe a handful of parsley, roasting the tubers with a medley of baby potatoes, parsnips and carrots.

    I have also noted the comment from Bethany [thanks, Bethany] and will be saving a couple of tubers to plant for next year.

    Have favourited you for future reference!

  • Becky

    I just made this soup and am eating now. It’s delicious! I dug the Jerusalem artichokes shortly before making the soup. I have two patches of them growing in the back yard.

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