Clean recipe · toriavey.com
Jerusalem Artichoke Soup
A simple soup puree made with Jerusalem artichokes and coconut milk yields a rich and complex flavor.
Original recipe: toriavey.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 30 min
- Total:
- 40 min
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Ingredients
- 2 pounds Jerusalem artichokes ((also known as sunchokes))
- 2 tablespoons olive oil
- 1 whole onion, (minced)
- 1 teaspoon minced garlic
- 2 1/2 cups vegetable stock ((if not vegan or vegetarian, you may substitute chicken stock))
- 1 can full-fat coconut milk
- Salt and black pepper
- Pinch of cayenne
- Chopped chestnuts or chopped pistachios for garnish ((optional))
- Flavored oil for garnish ((optional - my friend Julie uses truffle oil))
Instructions
- Peel the Jerusalem artichokes, then chop them into quarter-sized pieces. In a soup pot, heat up olive oil over medium heat. Saute minced onion until soft. Add the garlic and saute for another 1-2 minutes until fragrant.
- Add the chopped Jerusalem artichokes to the pot and cover with vegetable or chicken stock. Bring to a boil, then reduce heat to a simmer. Let the artichokes cook for 20-25 minutes, stirring occasionally, until they are soft and tender.
- Stir in the coconut milk and bring back to a low simmer. Stir in a pinch of cayenne, salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper).
- Remove soup from heat. Use an immersion blender to puree the soup.
- Garnish with chopped chestnuts or pistachios and a drizzle of truffle oil, if desired.