• Ingredients: 42
  • Serves: 6

Sunchoke soup with pumpkin seeds with water, white wine vinegar, jerusalem artichokes *, butter, chopped onion, chopped leek, garlic cloves, chopped, vegetable broth, heavy whipping cream, ground white pepper, shelled pumpkin seeds, toasted, pumpkin seed oil, sautéed chanterelle mushrooms.




Coffee whipped cream:


Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip


  1. Step 1 Mix 8 cups water and vinegar in large bowl. Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration.

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  2. Step 2 Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes.

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  3. Step 3 Drain artichokes; rinse well and drain again. Cut into 1-inch pieces. Add to onion mixture and sauté 5 minutes.

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  4. Step 4 Add 7 cups vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour.

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  5. Step 5 Working in batches, puree soup in blender until very smooth. Return to pot. Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin.

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  6. Step 6 Stir in cream and season to taste with salt and white pepper. do ahead Can be made 1 day ahead. Cool, cover, and chill.

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  7. Step 7 Rewarm before continuing. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired.

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Nutrition information

Calories 253 Carbohydrates 32 g (11%)
Fat 13 g (21%) Protein 4 g (8%)
Saturated Fat 8 g (41%) Sodium 73 mg (3%)
Polyunsaturated Fat 1 g Fiber 3 g (13%)
Monounsaturated Fat 4 g Cholesterol 42 mg (14%)