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.
Servings: 4 -6 servings
Calories: 632kcal
Equipment
- Large soup pot
- Frying pan
Ingredients
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
Instructions
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
Topping:
- Chop the second onion and the ginger very finely. If not already diced, chop the bacon, pancetta, or pork belly into small cubes.1 onion + 1 piece ginger + 7 oz pork belly / 200 g
- Cook: Heat the remaining tablespoon of olive oil in a pan and cook the onions until translucent. Add pork pieces and ginger and cook until the onions are soft and the meat cubes slightly crispy. Add Sambal Oelek to taste (it is very hot) and the pickled green peppercorns (if using).1-2 teaspoon Sambal Oelek + 1 teaspoon pickled green peppercorns
- Serve the sunchoke soup with the topping and crusty bread.
Notes
- 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.
Nutrition
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