Jerusalem artichoke soup (sunchoke soup)
This easy root vegetable soup is comforting, yet not to heavy. The seasoned crumbs pair perfectly, too.
Servings: 4 approx
Calories: 266kcal
Save
Ingredients
For soup
- 1 onion small (1 small onion giving around 1 ½ cups chopped)
- 1 clove garlic small, optional
- 18 oz Jerusalem artichokes sunchokes, approximately
- 3 tablespoon butter or oil, if you prefer
- 4 cups vegetable stock or chicken stock
- a little salt and pepper, to taste
For pangrattato (crumb topping)
- 2 slices bread ideally stale or at least day old
- 1 clove garlic small
- 2 tablespoon parsley
- 1 tablespoon olive oil
- 1 small lemon zest ie zest from 1 lemon
Instructions
To make soup
- Peel and cop the onion in a medium dice. Peel and finely chop the garlic, if using.
- Prepare a bowl with cold water and set beside you while you prepare the Jerusalem artichokes. Peel the Jerusalem artichokes and cut them into medium-small chunks. As soon as you have peeled and chop one, place the pieces in the bowl of water then move onto the next piece.
- Once all the vegetables are ready, warm the butter in a heavy-based pot/pan large enough to hold all of the vegetables and stock over a medium heat. Add the onion and cook for a couple minutes so that the onion softens and becomes tranlucent.
- Add the garlic and Jerusalem artichokes and stir, ensuring they are well coated in the butter. Cover and leave to sweat/cook for around 3 - 4 minutes.
- Add the stock, cover and bring to a simmer. Once simmering, reduce the heat and continue to simmer for around 20 minutes until the Jerusalem artichokes are tender. Meanwhile, make the pangrattato/crumb topping.
- Meanwhile, make the pangrattato/crumb topping.
To make pangrattato/crumb topping
- Remove the crusts and break up the bread into medium breadcrumbs (they don't need to be very fine). Finely chop the garlic and chop the parsley.
- Warm the olive oil in a skillet over a medium heat and add the garlic. Cook briefly, for only around a minute, just to soften and bring out the fragrance but don't let it burn.
- Add the breadcrumbs and toast for a few minutes until the crumbs are dry and lightly browned all over, stirring and turning regularly.
- Remove the crumbs from the heat and mix through the parsley and lemon zest. Set aside while you finish the soup.
To finish and serve
- Once the Jerusalem artichokes are soft, remove the soup from the heat and blend until smooth. You can either use an immersion/stick blender in the pot or transfer to a blender if needed. Adjust the seasoning with a little salt and pepper, as needed.
- Serve the soup, topped with the pangrattato/crumb topping (only add right before eating and if you like, a little at a time).
Video
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 1096mg | Potassium: 629mg | Fiber: 3g | Sugar: 16g | Vitamin A: 972IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 5mg
Tried this recipe?Please consider Leaving a Review!