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Introduction
Sunchokes, also known as Jerusalem artichokes, have been cultivated for centuries, prized by Native Americans for their nutty flavor and nutritional benefits. This soup marries the earthy tuber with fennel, a Mediterranean staple dating back to ancient times. The roasting process brings out the natural sweetness of both vegetables, creating a depth of flavor that's both complex and comforting. Perfect for cool autumn evenings or as a light spring lunch, this soup showcases how simple, wholesome ingredients can be transformed into an elegant dish that nourishes both body and soul.
Ingredients
• 1 pound (450g) sunchokes (Jerusalem artichokes), scrubbed clean and cut into 1-inch chunks
• 2 medium fennel bulbs, trimmed, cored, and thinly sliced (about 2 cups)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 cloves garlic, peeled and minced
• 4 cups (960ml) low-sodium vegetable or chicken broth
• 1 cup (240ml) heavy cream
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives, for garnish
Step 1:
Preheat oven to 425°F (220°C). Toss sunchokes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway, until golden and tender.
Step 2:
In a large pot over medium heat, melt butter with remaining olive oil. Add fennel and onion, cooking for 15-20 minutes until caramelized, stirring occasionally.
Step 3:
Add garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
Step 4:
Add roasted sunchokes, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 5:
Remove thyme sprigs and bay leaf. Blend soup until smooth using an immersion blender or in batches in a standard blender.
Step 6:
Stir in heavy cream and lemon juice. Simmer for 5 minutes. Adjust seasoning if needed.
Step 7:
Serve hot, garnished with chives and a drizzle of extra-virgin olive oil.
Q: Can I make this soup ahead of time?
A: Yes, you can make it up to 2 days in advance. Reheat gently and add the cream just before serving.
Q: Are sunchokes and Jerusalem artichokes the same thing?
A: Yes, sunchokes and Jerusalem artichokes are the same vegetable, despite not being related to artichokes.
Q: Can I freeze this soup?
A: While possible, freezing may affect the texture due to the cream content. If freezing, do so before adding cream and add it when reheating.
• If sunchokes are unavailable, substitute with an equal amount of Yukon Gold potatoes for a similar creamy texture.
• For a dairy-free version, replace heavy cream with full-fat coconut milk and use olive oil instead of butter.
• Choose firm, smooth sunchokes without soft spots or sprouts.
• Fennel can be substituted with celery for a different but complementary flavor profile.
• This soup contains dairy and may contain gluten if using store-bought broth. Check labels for allergen information.
• For a smoother soup, pass it through a fine-mesh strainer after blending.
• High-quality extra-virgin olive oil for drizzling at the end will enhance the flavor significantly.
Ladle into warm bowls, garnish with chives and a drizzle of high-quality olive oil. Serve immediately.
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Roast sunchokes while preparing other ingredients to save time. Caramelize fennel and onions thoroughly for the best flavor.
- Don't overcook the sunchokes when roasting to maintain their nutty flavor
- For a silky smooth texture, pass the blended soup through a fine-mesh strainer
- Use high-quality olive oil for the final drizzle to enhance the flavor
For a vegan version, substitute heavy cream with cashew cream and use olive oil instead of butter. For a lighter version, replace half the cream with additional broth.
Pair with a crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay. Serve with crusty artisan bread or a simple green salad.
Best in fall and winter when sunchokes and fennel are in season
Contains dairy (butter, heavy cream). May contain gluten depending on the broth used. Always check broth labels for allergen information.
