Roasted Sunchoke Soup

Julie208 - Shutterstock

Sunchokes, or Jerusalem artichokes, are a seasonal favorite. This this recipe from chef Lydia Reichert highlights the vegetable’s versatility in a creamy soup that’s perfect for winter nights. To add a little extra heartiness, add a garnish of crispy pancetta or bacon, or browned sunchoke rounds to keep it vegetarian-friendly.


Servings: 4


  • 3 lbs sunchokes
  • 1 onion, thinly sliced
  • 3 cloves garlic, sliced
  • 1 tablespoon thyme leaves, fresh
  • 1 Yukon gold potato, peeled and diced
  • 8 tablespoon butter
  • 1 1/2 quart chicken stock (or mushroom stock if you want to make it a vegetarian soup)
  • 1 quart water
  • fresh nutmeg for grating


  1. Wash sunchokes thoroughly (don’t peel), and cut into 1/4" thick slices.
  2. Melt 2 tablespoons of the butter in a wide sauce pot. Add sunchokes in one even layer; depending on the size of your pot you may have to roast the sunchokes in a couple of rounds to make sure that you get a nice golden brown color one each side of the sliced sunchokes. Once all of the rounds have been browned, remove them from the pan and reserve on a plate.
  3. Once all of the sunchokes are cooked you should have a nice bit of fond (brown bits) on the bottom of the pan.
  4. Add the onion, garlic and thyme with 2 tablespoons of water and stir with a wooden spoon to get all the caramelized bits off the bottom of the pan. Slowly cook the onion until tender.
  5. Add the potato and the roasted sunchokes. Cover with stock and water simmer until potatoes are tender.
  6. Blend in a blender (or use an immersion blender) and puree until smooth.
  7. Brown the remaining butter and add to soup. Check seasoning and adjust with salt and pepper if necessary. Finish with a couple of grates of fresh nutmeg.

You may also be interested in