Jerusalem Artichoke Soup (Sunchoke Soup)
Enjoy this creamy Jerusalem artichoke soup topped with crispy pork and spicy sauce! Easy to make and perfect for a light lunch or dinner or as a starter for special occasions.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: German
Servings: 4 -6 servings
Calories: 632kcal
Jerusalem artichoke soup:
- 1 lb Jerusalem artichokes sunchokes, 450 g
- 2 onions used separately, Note 1
- 1 medium leek only the white and light green parts
- 1 piece celeriac about 5.5 oz/ 150 g Note 2
- 1 medium parsley root Note 3
- 3 tablespoons olive oil divided
- 1 teaspoon fennel seeds
- a dash of sake optional
- 5 cups vegetable broth 1.2 liter
- juice of ½ lemon
- fine sea salt and ground black pepper pepper
Topping:
- 1 piece ginger about 1 inch/ 2-3 cm
- 7 oz pork belly diced, 200 g, Note 4
- 1-2 teaspoon Sambal Oelek to taste, Note 5
- 1 teaspoon pickled green peppercorns optional
Jerusalem artichoke soup:
Prepare the vegetables: Clean and peel the sunchokes, then chop them into small cubes. Finely chop 1 onion, leek, celeriac, and parsley root.1 lb Jerusalem artichokes / 450 g + 1 onion + 1 medium leek + 1 piece celeriac + 1 medium parsley root Sauté: Heat 2 tablespoons of olive oil in a soup pot and cook the vegetables until golden and softer. Add the fennel seeds and cook for 1 or 2 minutes more.2 tablespoons olive oil + 1 teaspoon fennel seeds Simmer soup: Add a dash of sake and the vegetable stock and cook until the vegetables are soft about 15-20 minutes, but check.a dash of sake + 5 cups vegetable broth/ 1.2 liter Blend the soup and adjust the taste with salt, pepper, and lemon juice. Add the lemon juice one tablespoon at a time and stop when you have enough.juice of ½ lemon + fine sea salt and ground black pepper pepper
- Onions: You will need one for the soup and one for the bacon topping.
- Celeriac: Theoretically, you could substitute 2-3 celery stalks for celeriac to achieve a similar flavor. However, given celeriac's white color and creamy consistency when cooked, it is a much better option for this soup.
- Parsley root: If you can’t get it, substitute it with more celeriac.
- Pork belly, bacon, or pancetta cubes all work well in this recipe. If the meat is not already diced, cut it into small cubes to make the topping.
- Hot sauce: Be cautious with Sambal Oelek—start with a little and add more if needed. It's spicy, so you want your bacon topping for the sunchoke soup to have some heat but not too much.
Serving: 1/6 of the dish | Calories: 632kcal | Carbohydrates: 64g | Protein: 14g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 36mg | Sodium: 380mg | Potassium: 1710mg | Fiber: 11g | Sugar: 21g | Vitamin A: 405IU | Vitamin C: 46mg | Calcium: 194mg | Iron: 7mg