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How to Make Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms - A Step-by-Step Guide

Sunchoke, also known as Jerusalem Artichoke, is a root vegetable that has a sweet, nutty flavor and a creamy texture when cooked. It is a versatile ingredient that can be used in a variety of dishes, but one of the best ways to enjoy its unique flavor is in a comforting and nutritious soup.

This Sunchoke and Leek Soup with Mushrooms recipe is a delicious way to showcase the earthy, rich flavors of sunchokes and leeks, while adding the umami depth of mushrooms. The combination of these...

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Ingredients

  • 2 tablespoons olive oil
  • 2 large leek, halved lengthwise and thinly sliced crosswise
  • 6 sunchokes, roughly chopped
  • 3 stalks celery, chopped
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • salt and ground black pepper to taste
  • 2 bay leaves
  • ½ bunch fresh tarragon, chopped
  • 1 dash vermouth
  • 5 cups vegetable broth
  • 2 bunches watercress
  • 2 tablespoons butter
  • 2 cups chopped fresh mushrooms
  • ½ bunch fresh tarragon, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 5
  • Yield: 5 servings

  • Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
  • Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
  • While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
  • Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.

    • Nutrition

    199 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 12mg
    • Sodium: 578mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 6g
    • Vitamin C: 54mg
    • Calcium: 207mg
    • Iron: 3mg
    • Potassium: 734mg

    Categories

    Appetizer recipes
    Main recipes
    Soup recipes
    Side recipes
    Vegetarian recipes