{"id":"161b274b-c78a-4445-84c4-f24cb255905f","url":"https://recipestripper.com/recipes/161b274b-c78a-4445-84c4-f24cb255905f","source_url":"https://toriavey.com/jerusalem-artichoke-soup/","title":"Jerusalem Artichoke Soup","description":"A simple soup puree made with Jerusalem artichokes and coconut milk yields a rich and complex flavor.","servings":4,"servings_text":"4","prep_time":"PT10M","cook_time":"PT30M","total_time":"PT40M","image_url":"https://toriavey.com/images/2016/12/IMG_5327.jpg","ingredients":[{"text":"2 pounds Jerusalem artichokes ((also known as sunchokes))","item":"Jerusalem artichokes ((also known as sunchokes))","quantity":2,"unit":"lb"},{"text":"2 tablespoons olive oil","item":"olive oil","quantity":2,"unit":"tbsp"},{"text":"1 whole onion, (minced)","item":"whole onion,","quantity":1,"preparation":"minced"},{"text":"1 teaspoon minced garlic","item":"minced garlic","quantity":1,"unit":"tsp"},{"text":"2 1/2 cups vegetable stock ((if not vegan or vegetarian, you may substitute chicken stock))","item":"vegetable stock ((if not vegan or vegetarian, you may substitute chicken stock))","quantity":2.5,"unit":"cup"},{"text":"1 can full-fat coconut milk","item":"full-fat coconut milk","quantity":1,"unit":"can"},{"text":"Salt and black pepper","item":"Salt and black pepper"},{"text":"Pinch of cayenne","item":"cayenne","unit":"pinch"},{"text":"Chopped chestnuts or chopped pistachios for garnish ((optional))","item":"Chopped chestnuts or chopped pistachios for garnish ((optional))"},{"text":"Flavored oil for garnish ((optional - my friend Julie uses truffle oil))","item":"Flavored oil for garnish ((optional - my friend Julie uses truffle oil))"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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)."},{"number":4,"text":"Remove soup from heat. Use an immersion blender to puree the soup."},{"number":5,"text":"Garnish with chopped chestnuts or pistachios and a drizzle of truffle oil, if desired."}],"date_published":"2026-10-30T08:10:28.007972+00:00","date_modified":"2026-10-30T08:10:28.007972+00:00"}