Creamy Jerusalem Artichoke Soup
Posted June 7, 2010 by
Prep Time 10 min Cook Time 30 min Ready Time 40 min Servings: 6 servings


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 whole leek thoroughly cleaned and rough chopped
  • 1 whole carrot cut into 1 inch pieces
  • 2 stalks celery rough chopped
  • 1.5 pounds jerusalem artichoke cut into 1 inch pieces
  • 1 whole bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 cup white wine
  • 4 cups vegetable stock
  • 1/2 cup half and half, or cream
  • 2 tablespoons Mascarpone cheese, creme fraiche or sour cream at room temperature
  • salt and pepper to taste


In a heavy bottom pan heat olive oil and butter over medium heat. Add leeks, carrots and celery, along with a pinch of salt and a couple grinds of pepper. Saute for 5 minutes. Stir frequently. Add chopped sunchokes. Add another pinch of salt and a couple grinds of pepper. Saute for 5 minutes.  Stir frequently. Increase heat to med/high. Add 1/2 cup of dry white wine and allow wine to cook off until most of it is evaporated, about 3-4 minutes. Add thyme, oregano, bay leaf and vegetable stock. Bring to simmer. Cover pot and simmer for 25-30 minutes, until the sunchokes are tender. Add half and half or cream, and return to a slow simmer for 5 minutes, uncovered. Remove bay leaf.Transfer soup to a blender (in batches) and carefully blend for 1-2 minutes, until fully pureed, or use an immersion blender. For a smoother soup, strain through a chinois or fine mesh strainer.  Add room temperature mascarpone or sour cream and whisk to incorporate fully. Adjust salt and pepper to taste.