Sunchoke Soup added to My Recipes successfully.
Category
Soups
Servings
19
Prep Time
10 minutes
Cook Time
40 minutes
As the weather starts to get colder, it's best to take comfort delicious food. This silky blended sunchoke soup is just the recipe to warm you to the core. If you've never used a Jerusalem artichoke, there's no better time or place to start.
Author:Gabe Garcia
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Ingredients
2 quarts peeled and sliced sunchokes (Jerusalem artichokes)
1 quart Gefen Unsweetened Almond Milk
1 and 1/2 quarts water
a bouquet garni of thyme and oregano
1 bay leaf
1/2 bottle wine
2 tablespoons Manischewitz Cottonseed Oil
1 quart sliced onions
pinch of salt
1/2 cup toasted hazelnuts, finely chopped
1/2 cup rehydrated golden raisins, finely chopped
Zeta Olive Oil with Lemon
fried sage leaf
Sunchoke Soup
Caramelized Onion Relish
Garnish
Directions
Sunchoke Soup
Sweat onions with a little olive oil until translucent.
Add bouquet garni and bay leaf to onions.
Add sunchokes and sweat for four to five minutes.
Once supple, add wine, almond milk, and water and bring to a boil.
Once boiling, reduce to simmer and cover the soup. Allow to cook for about 35 minutes. Check to make sure sunchokes are fork tender to know when soup is done cooking.
Remove bouquet garni and bay leaf. Using an immersion blender, puree soup, seasoning with salt to taste.
Caramelized Onion Relish
Add oil to hot pan, then add sliced onions and a pinch of salt. Cook for 15–25 minutes until caramelized, stirring occasionally. Set aside to cool.
Finely chop onions and mix together with hazelnuts and raisins.
Assembly
Place a quenelle of relish in the bowl, and ladle soup in.
Garnish with lemon oil and a fried sage leaf.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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