Jerusalem Artichoke Soup


For a different and delicious soup, try this Jerusalem Artichoke soup. Jerusalem artichokes, also known as sunchoke or sunroot, have no relation to Jerusalem or artichokes. And the soup's funny brown color has no relation to its wonderful taste. So don't be fooled. For a new favorite soup, try this nutritious and delicious Jerusalem Artichoke soup.

Prep Time: 15 m
cook time
Cook Time: 1 h
Yield: 4-6 servings
Course: Soup
Occasion: Shabbat
Skill: Easy
  • 2 Tbsp unsalted butter (or margarine for pareve soup)
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 2 large garlic cloves, chopped
  • 800 grams jerusalem artichokes, peeled and cut into chunks
  • 4 cups water, boiling
  • 4 teaspoons pareve chicken soup powder
  • Salt and black pepper to taste
  1. Heat the butter (or margarine) in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
  2. Add the jerusalem artichokes. Dissolve the soup powder in the boilng water and add to the pot.
  3. Bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.
  4. Using an immersion blender, purée the soup.
  5. Add salt and pepper to taste.

About Gram

Lisa Katz Shimoni, aka "Grammy", has been cooking (kosher) since 1988, creating online content since 1994 and building websites since 1999. As a result of the enthusiastic acclamation received to all of the above. Lisa has organized her very best recipes, aka "gems", into a fun website for her family, friends and anyone else interested. Enjoy!