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Can this soup be served cold?
Hi Tom, I haven’t tried eating the soup cold, but I don’t see why it wouldn’t be fine. You might need to up the seasonings a bit. If you try it cold, please let us know what you think!
I’m the cook at the moment while my wife is staying with our girl in hospital. It’s almost winter down under and I have Jerusalem Artichokes growing in the back yard. This was a very helpful recipe. I threw it all into the slowcooker after the sauté part and pureed the cooked Jerusalem Artichokes and poured it back into the soup. It went down well. I replaced the chicken stock with bone broth.
YUM! My husband and I had this for dinner tonight. I used more garlic (4 cloves instead of 2), added some dried veggies and coconut cream.
We usually have fried Jerusalem Artichokes with breakfast. This was a welcome “change of scenery”. Thank you!
I’m so glad you liked it Melissa!
Love this soup, never ate Jerusalem Artichoke before but will definately make it again!
Tastes great! Excluded celery as I did not have on hand. The sautéed garlic and onion had excellent flavor to the creamy base of sunroot.
Just tried your soup recipe for the first time, having found a kilo of archichokes going cheap in my local market. Wow, it is absolutely delicious! Very good for you as they contain the “prebiotic” fibre inulin, which is why I am going to try and eat them as often as I can.
Jereselem artichokes are a prebiotic food that is very good for restoring gut health! Thank you for this yummy new way to eat! Usually roast them!
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.
Check eBay, that’s where I’ve always gotten them until this past year, now I grow them myself. :)
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.
Great idea! Have you heard of Kombu seaweed? I use it when cooking beans, and something about it makes the gas reduce quite a bit! I wonder if it works for sunchokes? Interestingly, it doesn’t have a strong flavor, rather an enhancement. It’s fabulous!! And one bag goes a long way. Worthy of the pantry!!
Hi Erin, I’ve never heard of using kombu with beans that way, what a great idea, thanks for sharing!
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.
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!
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.
Ooh la la! This is incredible! And easy to do. I made the vegan version: olive oil and vegetable sick. When done and blended, I added a generous splash of almond milk for creaminess and about a teaspoon or so of Mesquite liquid smoke and finished off in bowl with sprinkle of smoked Celtic salt. Very very good
Hi Elise, I was wondering if you could recommend a hand blender. I looked on your shopping site and could not find one. I love pureed soups especially now in the cold, and every time I decide to make them, I create a big mess in the kitchen pouring the batches into my regular blender. Your tips would be appreciated.
I have a kitchenaid immersion blender which works well. I also finally dumped my cheapo Osterizer that was falling apart and invested in a Blendtec, which so far is working out great. ~Elise
I’m looking forward to trying this soup! We grow jerusalem artichokes in our garden, but my husband and I generally only eat them on nights when we’re planning on staying in. :P We’ve noticed that the particular problem is reduced when we eat them with potatoes, so we like to roast both in the oven together.
To those who have a hard time finding them – once you do get a hold of some, plant one in your garden and you’ll quickly have more than you know what to do with!
This is the Turkish way of of cooking them. Recipe is from Binnur’s Turkish Cookbook. I wish I could give you the link but I can not manage to do so.
1 lb Jerusalem Artichokes, peeled, washed and cut in big chunks
1 onion, chopped
65 ml extra virgin olive oil (half for cooking, rest for after cooking)
1 small carrot, peeled, cut in bite sizes
2 tbsp rice, washed
1/4 cup dill, chopped (half for cooking, rest for garnish)
1/2 lemon juice
Juice of 1/2 an orange
1 1/2 cup hot water
1 tsp sugar
Saute the onion with olive oil in a medium sized pot for a few minutes. Add the rest of the ingredients with 1 1/2 cup of hot water. Cook for about 20 minutes over medium heat with the lid covered. After about 15 minutes check the vegetables and water. If necessary, add a little bit more hot water.
Place on a service plate. Sprinkle the remaining half of the dill and pour the rest of the olive oil all over the dish. Let it cool down first in the pot. Then, place it on a service plate.Serve the dish at room temperature or chilled
We love sunchokes in our house, but they are hard to find. That is why I plan to grow them in the garden this year. I do a similar soup with leeks and water instead of stock so that the sunchoke flavor is the front runner rather than the stock. We also slice them, coat them in brown butter and roast them and they are like candy.
I’ve never used them before. How would you peel them….with a vegetable peeler, or perhaps like ginger root…with a spoon?
We peeled them with a vegetable peeler. But I was thinking it might be doable with a spoon, as you do with ginger. Haven’t tried it that way yet though. ~Elise
My best friend grows these and I had them last summer for the first time. Yes they are “windy”.
I stir fried them as she does and they are delicious! But the after moments were not desirable (hint hint)If the gas is handled in the slow cook process,then I want to try this recipe! I also have considered roasting them or grilling them along with root veggies, summer squash etc.Anyone done that?