📝 About This Recipe
This elegant soup celebrates the Jerusalem artichoke, or sunchoke, a humble tuber that transforms into a silky, sophisticated puree with a distinctively nutty and earthy flavor profile. Often described as a cross between a potato and a water chestnut with hints of artichoke heart, this root vegetable creates a luxurious texture without the need for heavy flour thickeners. Enhanced with a touch of dry white wine and finished with aromatic truffle oil, this dish is a masterpiece of seasonal comfort and refined gastronomy.
🥗 Ingredients
The Soup Base
- 2 pounds Jerusalem Artichokes (Sunchokes) (scrubbed clean and sliced into 1/2-inch rounds; peeling is optional)
- 1 large Yukon Gold Potato (peeled and cubed for extra creaminess)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Leek (white and light green parts only, cleaned and thinly sliced)
- 3 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 5 cups Vegetable or Chicken Stock (low-sodium, high-quality)
- 1/2 cup Heavy Cream (at room temperature)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
Seasoning & Garnish
- to taste Kosher Salt
- 1/2 teaspoon White Pepper (ground; keeps the soup's color pristine)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the flavors)
- 1/4 cup Hazelnuts (toasted and roughly chopped)
- 1-2 teaspoons White Truffle Oil (for drizzling)
- 2 tablespoons Fresh Chives (finely minced)
👨🍳 Instructions
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1
Begin by thoroughly scrubbing the Jerusalem artichokes with a vegetable brush to remove any grit from the crevices. You don't need to peel them—the skins add a lovely earthy depth—but slice off any particularly knobby or dark bruised spots.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the sliced leeks and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the leeks are soft and translucent but not browned.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Add the sliced Jerusalem artichokes and the cubed potato to the pot. Stir well to coat the vegetables in the garlic-leek butter and cook for 5 minutes, allowing them to soften slightly.
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6
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine simmer until it has reduced by half.
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7
Add the stock, thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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8
Cover the pot and simmer for 25-30 minutes, or until the sunchokes and potatoes are completely tender and fall apart when pierced with a fork.
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9
Remove the pot from the heat. Discard the thyme sprigs and the bay leaf.
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10
Using a high-speed blender (in batches) or an immersion blender, puree the soup until it is completely smooth and velvety. If using a standard blender, be careful with the hot liquid; leave the center cap off and cover with a towel to allow steam to escape.
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11
Return the pureed soup to the pot over low heat. Stir in the heavy cream and lemon juice.
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12
Season with kosher salt and white pepper to taste. Adjust the consistency with a splash more stock if the soup is too thick.
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13
Ladle the hot soup into warmed bowls. Garnish each serving with a drizzle of truffle oil, a sprinkle of toasted hazelnuts, and fresh chives.
💡 Chef's Tips
For the smoothest texture, pass the pureed soup through a fine-mesh sieve (chinois) after blending. If you are sensitive to the digestive effects of sunchokes, try boiling them in water with a splash of lemon juice first, or ensure they are cooked very thoroughly. Substitute the heavy cream with full-fat coconut milk for a delicious vegan alternative that pairs beautifully with the nuttiness. Always toast your hazelnuts in a dry pan for 3-4 minutes until they smell fragrant; it makes a world of difference in the final flavor profile. If you can't find sunchokes, parsnips make an excellent substitute, though the flavor will be sweeter.
🍽️ Serving Suggestions
Pair with a crisp glass of Chablis or an oaked Chardonnay to complement the creamy texture. Serve alongside warm, crusty sourdough bread with salted cultured butter. Add a few crispy sunchoke chips (thinly sliced and fried) on top for an extra textural element. A side salad of bitter greens like arugula or radicchio with a light vinaigrette balances the richness of the soup. For a main course pairing, serve as a starter to a roasted chicken or pan-seared scallops.