Cream Of Jerusalem Artichoke Sunchoke Soup Recipes

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CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP



Cream of Jerusalem Artichoke/Sunchoke Soup image

A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.

Provided by Heirloom

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves

Steps:

  • In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
  • Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
  • Add Jerusalem artichokes and potatoes and cook for 5 minutes.
  • Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
  • Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
  • Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
  • Stir in cream.
  • In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4

JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek, white part only, sliced into 1/2inch pieces
1 carrot, sliced into 1/2inch rounds
3 cups chicken stock (preferably homemade) or water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg

Steps:

  • Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
  • Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Alex Guarnaschelli

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 pounds Jerusalem artichokes, scrubbed clean and dried
3 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
1 clove garlic, peeled and crushed lightly with the side of a knife
Sea salt and freshly ground pepper
Small bunch fresh thyme, tied with string
4 to 5 cups water (or vegetable stock, if desired)
1 cup heavy cream

Steps:

  • I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
  • Preheat the oven to 450 degrees F.
  • Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
  • Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
  • Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
  • Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
  • Serving suggestion: Crusty sourdough bread or seeded bread.

CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 onions, minced
1 pound Jerusalem artichokes, roughly chopped
2 potatoes, peeled and cubed
1 tablespoon brandy
1 tablespoon all-purpose flour
3 cups chicken broth
¾ cup heavy whipping cream
salt and pepper to taste
¼ cup chopped fresh parsley, for garnish

Steps:

  • Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
  • Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
  • Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g

CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

Provided by Erika Lenkert

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Onion     Appetizer     Sauté     Cocktail Party     Quick & Easy     New Year's Eve     Jerusalem Artichoke     Chive     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes enough for 8 teacups

Number Of Ingredients 8

2 Tbsp butter
2 teaspoon chopped garlic
1/3 cup chopped onion
1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
1 cup cream
salt and pepper
1 teaspoon chopped chive

Steps:

  • Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

CREAM OF JERUSALEM ARTICHOKE SOUP WITH SAFFRON CREAM



Cream of Jerusalem Artichoke Soup With Saffron Cream image

From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 onion, chopped
1 elephant garlic clove, minced
1 lb jerusalem artichoke, peeled and cut into chunks
3 1/4 cups fresh chicken stock or 3 1/4 cups fresh vegetable stock
2/3 cup whole milk
2/3 cup heavy cream
1 pinch saffron
salt
white pepper
fresh chives, for garnish

Steps:

  • Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
  • Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
  • Next pour in the stock and milk. Cover again and simmer for 10 minutes.
  • Use an immersion blender to puree the soup until smooth.
  • Add half the heavy cream and season soup with salt and pepper. Reheat gently.
  • Lightly whip the remaining heavy cream and the saffron powder together.
  • Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
  • Garnish the soup with fresh chives.
  • Serve immediately.

CREAM OF JERUSALEM ARTICHOKES OR SUN CHOKES (CREME DE TOPINAMBOURS)



Cream of Jerusalem Artichokes or Sun Chokes (Creme de Topinambours) image

Provided by Craig Claiborne

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 10 cups

Number Of Ingredients 11

2 pounds Jerusalem artichokes, 16 to 20
4 tablespoons butter
2 cups finely chopped green and white part of leeks
1/4 teaspoon freshly grated nutmeg
1/3 cup flour
8 cups chicken broth
1 cup milk
1 bunch watercress
1 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut the artichokes into thin quarter-inch thick slices. There should be about five cups. Set aside.
  • Heat the butter in a small kettle or large saucepan and add the leeks. Cook, stirring, about two minutes. Add the nutmeg and flour, stirring to blend evenly.
  • Add the sliced artichokes and stir. Add the chicken broth and milk.
  • Rinse the watercress and chop it coarsely. There should be about four cups loosely packed. Add the chopped watercress to the artichoke mixture. Bring to the boil and cook about 15 minutes.
  • Put the soup through a food mill or blend using a food processor. Return the soup to a saucepan and bring to the simmer.
  • Add the cream, salt and pepper. Serve hot or cold.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 716 milligrams, Sugar 12 grams, TransFat 0 grams

CREAM OF JERUSALEM ARTICHOKE AND CELERY SOUP



Cream of Jerusalem Artichoke and Celery Soup image

Yield Makes about 9 cups, serving 6 to 8 as a first course

Number Of Ingredients 8

2 pounds Jerusalem artichokes (sunchokes), peeled, sliced, and reserved in a bowl of cold water
6 cups sliced celery plus celery leaves for garnish
2 cups water
1 quart (4 cups) chicken broth
2/3 cup dry white wine
1 tablespoon English-style dry mustard
2 cups half-and-half
1/8 teaspoon freshly grated nutmeg

Steps:

  • In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender purée the mixture in batches, transferring it as it is puréed to a bowl, pour the purée into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf.

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES



Jerusalem Artichoke Soup With Crispy Sage Leaves image

Provided by Tara Parker-Pope

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil
8 to 12 fresh sage leaves

Steps:

  • Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
  • Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
  • To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams

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