Creamy Cauliflower and Sunchoke Soup

About this Recipe

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By: Rachel

I first tasted sunchoke soup at genius chef Ethan Stowell’s now-closed Seattle restaurant, Union. The memory still lingers: a creamy cauliflower and sunchoke soup puréed to silky perfection, poured tableside over a poached egg and finished with a sprinkle of chives. The taste was enchanting—earthy, nutty, and unlike anything I’d ever experienced. The very next day, I was on a mission to track down every sunchoke recipe out there.

What Are Sunchokes (Jerusalem Artichokes)?

Sunchokes, also known as Jerusalem artichokes, are knobby, ginger-like tubers that come in various sizes and colors. They’re actually part of the sunflower family, not related to artichokes at all. Harvested right after the first frost of winter, their flavor develops into something uniquely sweet, nutty, and slightly artichoke-like. When puréed into a velvety sunchoke soup, the experience is truly unforgettable.

How to Cook Sunchokes

These versatile tubers can be prepared in many ways:

• Raw – Slice thinly and add to a salad for a crisp, nutty crunch.
• Fried – Make sunchoke chips by frying thin slices until golden brown.
• Roasted – Toss with olive oil and roast until tender for a caramelized flavor.

But my favorite way to enjoy them? Without a doubt: in a bowl of creamy sunchoke soup.

Why Sunchoke Soup is So Delicious

When cooked, sunchokes become incredibly creamy—especially when paired with cauliflower or a touch of dairy. The texture turns silky, and the flavor deepens into something comforting and elegant. If you’ve never tried them before, this cauliflower and sunchoke soup will make you a believer. I predict sunchokes will quickly become one of your favorite vegetables!

Since sunchokes and apples are absolutely delicious together, try pairing this soup with this Apple Melt with Comté and Boursin.

Creamy Cauliflower and Sunchoke Soup

With the incomparable flavor of sunchoke, this unique soup will soon become a favorite on your table.

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Ready In 45 minutes mins

Meal Type Soup

Good For American, Comfort

Yield 6 Servings

Equipment

• Chef's Knife
• Cutting board
• High-Powered Blender for a perfectly-smooth purée
• Immersion Blender for a less-perfectly-smooth but still lovely purée
• Medium stockpot

Ingredients

  

1x2x3x

• 4 tablespoons (50g) unsalted butter
• ½ – ¾ pound (225-340g) fresh sunchokes thoroughly washed (no need to peel) and roughly chopped
• 1 medium head roughly-chopped cauliflower
• 4-6 cups (1 to 1 ½ liter) chicken or vegetable stock or equivalent amount of water
• 1 tablespoon Better than Bouillon vegetable base, or other soup base
• 1 cup (235mL) heavy cream
• Kosher salt  to taste
• 2 tablespoons finely chopped chives or parsley, to garnish

Step by Step Instructions

 

Step 1

• Cut the cauliflower and sunchokes into large-ish chunks and add to a medium bowl.
  

Step 2

• In a deep, heavy saucepan, melt the butter over medium heat until bubbling. Add the vegetables, and sauté until lightly browned.
  

Step 3

• Add just enough stock to completely cover the vegetables, and simmer until the vegetables are soft. Remove from the heat, and let cool.

Step 4

• Add the soup to a Vitamix, or another high-powered blender, and blend on a high speed until completely smooth (if necessary, you may add some additional stock to ensure that the soup blends properly). 

Step 5

• Return to the stockpot, add heavy cream, and simmer over medium-low heat. Add kosher salt to taste. The soup should be quite thick and creamy, coating the back of a spoon.

Step 6

• Garnish with finely-chopped chives or parsley, and serve.