Friday, January 20, 2012

Jerusalem Artichoke (Sunchoke) and Carrot Soup

Jerusalem artichokes, or sunchokes as they are sometimes known are a very under utilised vegetable.  They are tubers, just like potatoes, but with a sweet and subtle taste.  They remind me of an understated combination of artichokes and celeriac.  They go well with fish, potatoes and make a wonderful addition to the winter kitchen.

I was pleasantly surprised to find over a pound of them neatly tucked in the bottom of my weekly organic box.  I had plans of making a romantic dinner for himself consisting of seabass with a Jerusalem artichoke risotto, but kids and hormones got the best of me and they ended up as soup.  This is a lovely soup that tastes rustic and earthy.  Himself had never had these artichokes before and he loved it.  The kids were not told what was in it, but they too really enjoyed it.  It's easy and tasty, what more could one want?


  • 3 oz butter
  • 1.5 lb Jerusalem Artichokes
  • 1 lb carrots
  • 3 stalks celery, diced
  • 1 white onion, diced
  • 1.5 L Stock
  • Salt and Pepper, to taste
  • Creme Fraiche, to serve
  • Fresh parsley, to serve
Peel and "de-knob" the Jerusalem artichokes.  Cut into small chunks.  Place in a bowl of water to prevent oxidation.  Peel carrots and cut into chunks.

Melt butter in stock pot.  Saute celery and onion until softened. Add artichokes and carrots and saute for ten minutes.

Add stock and cook over a low heat for 20 minutes or so until vegetables are cooked through.  Blitz the soup with an immersion blender and serve with creme fraiche and fresh diced parsley.

Source: Delia Smith

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