Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms recipe pinit

Sunchoke, also known as Jerusalem Artichoke, is not actually an artichoke nor from Jerusalem. It is a species of sunflower native to North America.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins
Servings: 4 Calories: 720
Best Season: Fall

Ingredients

Instructions

  1. Peel and chop the sunchokes, leek, mushrooms, and potato.
  2. In a large pot, heat the olive oil over medium heat. Add the garlic and thyme and cook for 1 minute.
  3. Add the sunchokes, leek, mushrooms, and potato to the pot. Season with salt and black pepper. Cook for 5 minutes, stirring occasionally.
  4. Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the vegetables are tender.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
  6. Stir in the heavy cream and heat the soup over low heat until warmed through.
  7. Serve the soup hot, garnished with chopped chives.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 23g8%
Sugars 5g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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