Sunchoke Soup

This weekend, I helped with the harvest at my local community garden in Parkallen. As a thank you, the community garden organizers let me take home a bunch of tasty veggies. I brought home fresh mint, garden grown potatoes and garlic, and some Jerusalem artichokes, also known as sunchokes. Now, I’ve never heard of a sunchoke before yesterday, so as you can imagine, I got pretty excited to try this odd looking vegetable. Once I got home, I started doing some research:

According to Wikipedia, the sunchoke is often mistaken for a sunflower, because its stalk looks like a massive sunflower that is missing its flower. It grows just as tall as a sunflower and produces tubers that grow underground. The vegetable is starchy, like a potato, but a little sweeter and nuttier in flavour.  This root veggie is great to eat raw in salads, or roasted, boiled or steamed. This sounded like a soup veggie, to me!


Here’s what the sunchoke looks like. DSC04856

It kind of looks like raw, fresh ginger, doesn’t it?


In order to get all of the dirt out of its little knobs, I read that it’s easier to soak them before brushing them clean.


It worked like a charm. They came out nice and shiny clean. DSC04860

Next, I chopped the sunchokes into little bite-sized morsels.

DSC04857For the soup, first things first was to brown some onions and garlic with butter in a pot.


Once the onions were cooked, it was time to throw in the potatoes and sunchokes. DSC04862

Cover the whole thing with stock, and bring to a boil. DSC04863

Let it all boil and bubble away for 30 – 45 mins, or until the veggies start to fall apart. DSC04864

Throw the whole lot into your blender (or use an immersion blender, if you have one!)DSC04866

Adjust your seasoning, and voila! 20131006-142233.jpgTasty, creamy soup!

Jacquie’s Awesome Sunchoke Soup

You will need:

1 tablespoon butter

1 medium onion, diced

2 garlic gloves, crushed

1 pound of sunchokes, washed and cubed

2 medium sized potatoes, washed and cubed

2 cups of vegetable or chicken stock

In a large pot, melt butter and cook down onions and garlic until brown. Next, add sunchokes and potatoes. Cover with stock and bring to a rolling boil for 45 mins, until veggies begin to fall apart. Once cooked, blend soup in a blender, or use an immersion blender to puree the soup and to get rid of all the lumps. Serve with a sprinkle of cracked pepper on top. Enjoy!


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