What is Jerusalem Artichoke
Jerusalem artichoke also called sunroot or sunchoke, is a species of sunflower native to North America and grows in a similar way just like potatoes, in fact, they are tubers. They are starchy tubers used like root vegetables and look very similar to ginger root. Jerusalem artichokes are at their peak during the winter months (November to December), and taste like a cross between potatoes and mushrooms; sweet and nutty. And can be roasted, thinly sliced, and served fresh in a salad, or turned into soup.
How to Store Jerusalem Artichokes
Store them in a paper bag in a dark cool place just like you store potatoes, but keep in mind that they don’t last as long. They usually keep around 1-2 weeks. You can also store them in the fridge in a paper bag for up to 2 weeks. This soup recipe is vegan if vegan butter is used. There’s no cream or milk in the recipe as with the high content of starch the texture turns out super creamy and velvety smooth.
How to Make Jerusalem Artichoke Soup
Heat olive oil and melt butter in a medium pot over medium heat. Add onion and saute until soft and translucent.Add the prepped Jerusalem artichoke (you can peel them or leave the peel on), and saute for 4-5 minutes so it softens. Add garlic, and cook for 30 seconds.Add vegetable stock. Turn the heat up and bring to simmer, then place the lid on and lower heat so it’s simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.Remove from heat, season with salt and pepper, and using a handheld blender blend until just creamy and smooth (do NOT over blend).Serve with a drizzle of extra virgin olive oil and homemade garlic croutons.
Homemade Croutons
You can serve this soup with a fresh slice of homemade bread, but when I have bread going stale I like to turn it into garlicky croutons. They’re so easy to make! To make the croutons, find my full tutorial and crouton recipe here. It’s very simple!
Storing Tips
Store in the fridge in an airtight container for up to 5 days.This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months.
More Vegetarian Soups To Try
5-ingredient tomato soupRoasted rutabaga soupCreamy cauliflower soupLentil soupCreamy tortellini soupButternut squash soupBeet Borsch soup
© Little Sunny Kitchen
