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Earth Eats: Real Food, Green Living

Sunchoke Soup

Sunchokes, potatoes and apples make this soup a unique addition to any menu.

sunchoke soup

Photo: Andrew Olanoff/WFIU

You can garnish this soup with crab meat or diced raw sunchokes.

The Jerusalem Artichoke (also called a sunchoke) is neither from Jerusalem, nor does it look much like an artichoke — it’s actually a type of sunflower that grows in the eastern U.S. and is cultivated for its tuber which is used as a root vegetable.

Sunchoke Soup


  • 2 ounces olive oil
  • 2 onions
  • 6 cloves garlic
  • 2 pounds sunchokes
  • 2 potatoes
  • 1 apple, peeled and cored
  • 5 sprigs thyme
  • 1 bay leaf
  • 3 quarts water
  • 1 cup cream
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Cooking Directions

  1. In a large pot on medium high, add the olive oil, onions, and garlic. Cook gently for about 3-4 min.
  2. Add herbs, sunchokes, potatoes, and water, simmer until veggies are very tender.
  3. Add the cream and bring to boil, then remove from the heat.
  4. Puree in blender until smooth. Pass through fine strainer. Season to taste then chill the soup in an ice bath.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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