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Cream of Sunchoke Soup

1 large leek

2 Tbsp. butter

1 Tbsp. olive oil

Salt and pepper

1 lb. sunchokes (a.k.a. Jerusalem Artichokes)

2 cups chicken or vegetable broth

1 cup water

¼ cup heavy cream

 

Discard the root and the green leafy tip of the leek and slice the rest thinly. In a medium to large soup pot, heat the butter and olive oil over medium heat until the butter is completely melted. Add the leeks and a sprinkle of salt and pepper. Cook for between 10 and 20 minutes over medium heat, stirring occasionally, until some of the leek slices are turning golden brown and beginning to caramelize.

 

Scrub (or peel) the sunchokes and cut them into 1 inch slices. Add the sunchokes, the stock, and the water to the pot. Turn the heat up to medium-high and simmer, for about 20 minutes, or until the sunchokes are easily pierced with a fork.

 

Blend the soup with an immersion blender, or transfer the soup a little bit at a time to a standard blender and blend until smooth. Add the cream and stir to combine.