Sunchoke Soup

Servings: 8 | Time: 40 minutes

Sunchokes, also known as Jerusalem artichokes, aren’t artichokes at all. They’re tuberous roots of a sunflower plant and have a delicious nutty, sweet flavor. Look for them in the produce aisle.


In large saucepan heat oil over medium-low. Add onion, celery, and shallots; cook and stir until glossy and aromatic, about 5 minutes. Season with salt. Add sunchokes and chicken stock. Bring to boiling, reduce heat, cover, and simmer for 20 minutes.

Cool slightly, then transfer to blender in batches and puree (or use an immersion blender). Add soup back to saucepan; add cream. Simmer 5 to 10 minutes. Garnish servings with chives and fresh cracked pepper. Makes eight servings.


  • 3 tablespoons olive oil
  • 1½ cups chopped yellow onion
  • ¾ cup chopped celery
  • ½ cup chopped shallots
  • ¾ teaspoon kosher salt
  • 24 ounces sunchokes, peeled, or two 12-ounce packages frozen artichoke hearts
  • 3 to 4 cups chicken stock
  • ½ cup heavy cream
  • Snipped fresh chives
  • Fresh cracked black pepper