American•comfort

Sunchoke Soup

These starchy tubers, also known as Jerusalem artichokes, make a satisfying creamy soup when paired with onions, garlic, celery, and stock.

Ingredients

Quantities are shown as originally provided.

2 tablespoons unsalted butter
1 cup chopped onion
2 celery stalks, chopped
2 large garlic cloves, chopped
Salt, to taste
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)
Black pepper, to taste

1
Heat the butter in a soup pot over medium-high heat until melted. Add the onions and celery and cook until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
2
Add the sunchokes and your choice of stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes 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. Hold down the lid while blending. Alternatively, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add more salt to taste. Sprinkle with freshly ground black pepper before serving. Did you love the recipe? Give us some stars and leave a comment below!