• Jerusalem Artichoke Soup

    By Jeri Mobley-Arias

    Creamy, hearty and only takes a few ingredients to make this delicious soup!

    • I tried Jerusalem artichoke soup for the first time at a restaurant called Bouchon in Napa. It had a hearty, warm taste and was topped with crème fraîche and sage oil–absolutely delicious!

      While shopping at my favorite local grocer, I spotted Jerusalem artichokes (aka sunchokes) and knew I had to get my hands on some. Memories of the soup I had at Bouchon flooded my mind and I could not wait to get home to try my hand at it.

      For most soups (particularly vegetarian), my go-to for the base is: leeks, shallots and garlic sautéed in butter. The flavor from the sunchokes is hearty, flavorful and creamy once blended–one would think heavy cream was added to add a creamy mouthfeel.

      Food Science on Sunchokes Some have shared they’ve experienced flatulence after consuming sunchokes. One reason that may happen is because sunchokes are high in inulin–a prebiotic supplement for gut health–also known as a fiber that moves through the small intestine undigested and once it arrives in the large intestine, will ferment by bacteria and produce a gas. That gas created in the large intestine can result in flatulence and/or bloating. Now this isn’t likely to happen to everyone, some tend to have more of a sensitivity to inulin than others. When cooking sunchokes, be sure to give them a long, slow-simmer, this aids in breaking down the inulin. Another interesting fact about sunchokes is that the creamy mouthfeel you comes from the high concentration of inulin found in these tubers. This effect inulin lends is why it has been added to frozen desserts, cheese products, fillings, and sauces–interesting, right?!

      Now, don’t let the above deter you from making this delicious + simple-to-make soup! See below for the how-to and I promise, this will be a soup that you make time and time again

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  • Jerusalem Artichoke Soup

    By Jeri Mobley-Arias

    Creamy, hearty and only takes a few ingredients to make this delicious soup!

    • Total Time:
      1 hour 15 minutes
    • Servings:


    • 1½ lb Jerusalem artichokes, peeled + roughly chopped
    • 2 tablespoons butter
    • 1 large leek, lighter green + white part cut into ¼ inch coins
    • ⅓ cup shallots, chopped
    • 5 cloves garlic, chopped
    • 3½ cups vegetable broth, low sodium
    • 1 teaspoon kosher salt
    • fresh cracked pepper to taste
    • crème fraîche for topping


    1. Melt butter in a dutch oven over medium-high heat. Add leek, shallots and garlic. Sauté for 2-3 minutes.
    2. Add Jerusalem artichokes and cook for 3 minutes, stirring each minute.
    3. Add vegetable broth and salt. Bring to a boil and then lower to a simmer. Cook for 45 minutes.
    4. With an immersion blender, blend the mixture until you get a thick, creamy soup. If you’re using a traditional blender, carefully ladle soup, only filling the blender ⅔ full.
    5. Add pepper to taste topp with crème fraîche if using.

    Serve & enjoy!

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