Jerusalem Artichoke Soup

Ever since tasting a Jerusalem artichoke soup at a Paris restaurant, I knew what this ugly vegetable was capable of. It has a wonderfully nutty, soothing flavor, the perfect antidote to a dark autumn day. But all the same, I was still intimidated by the knarly little things — I mean who has the time to peel those?! That was until one day when the seller at my farmer’s market let me in on a little secret: you can keep the skin on, provided you give them a nice scrub down. Eureka! Now topinambour is one of my go-to veggies in the fall and winter.

Serving size: 4

Ingredients (in order of appearance)

  • 2 tablespoons butter, ghee or coconut oil (I use this product which is a blend of coconut oil and ghee)
  • 1 tablespoon cumin seeds
  • 2 onions or 3-4 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 800 grams Jerusalem artichokes, washed and scrubbed, cut into cubes (alternatively, you can use 500 grams plus 1-2 small potatoes)
  • Sea salt and pepper to taste
  • 500 ml coconut milk (from a non-BPA container) or coconut cream
  • 500 ml chicken stock
  • Filtered water as needed
  • Nutmeg to serve (optional)

Sautéeing sunchoke and shallots

A medium heavy-bottomed pot like enameled or regular cast iron

Melt the fat in the pot over medium heat.  Add the cumin seeds and spread them apart, being careful not to burn them.

Add the onions or shallots, salt and pepper, stirring regularly until the onions turn translucent, about 10 minutes. Add the garlic and the vegetables, and sautée them for a few minutes.

Add the coconut milk or cream and the broth, adding water if necessary, making sure there is enough liquid to cover the vegetables. After it comes to a boil, turn down the heat and simmer for up to 40-45 minutes as those little buggers will take their time.

Let cool a bit before mixing with a hand mixer. Serve with a touch of freshly-ground nutmeg.



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