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Fabulous soup! I topped mine off with a generous amount of black and cayenne peppers. Jerusalem artichokes are mentioned in Edgar Cayce readings as a remedy for diabetes and author of Medical Medium books claim they protect the liver from illness. Happy, healthy eating!
Hi Terri, that’s so interesting, thanks for sharing!
I grow my own artichokes mostly for relish, but want to try alternative uses. This recipe looks great. Will make a batch when mine are ready in November. Can it be stored? For how long?
Hi David, how lucky of you to grow Jerusalem artichokes! I haven’t tried freezing the soup, but looking at the ingredients it should freeze well, in which case it will last several months in the freezer. As for refrigerating leftover soup, I’m guessing 5 days, after that you should bring it to a boil for 10 minutes again if you want to keep it longer.
Love this soup. Always add chopped parsley and a sprinkle of nutmeg.
Sensational! Loved the unique flavour. Goes to the top of my list for impressing guests. Chris
Sensational soup. Creamy and rich. Love it
followed the recipe just added some sorel from the garden and sour cream
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