Creamy Artichoke and Sunchoke Soup

Artichokes and sunchokes (Jerusalem artichokes) are members of different botanical families?artichokes are part of the thistle family, while sunchokes are related to sunflowers?but their complementary nutty flaors add a lovely complexity to this soup.

Plus: More Soup Recipes and Tips

  • Active:
  • Total Time:
  • Servings: 4 to 6

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Ingredients

  • 1 lemon, halved
  • 4 large artichokes, stemmed
  • 1 pound sunchokes
  • 1/4 cup olive oil
  • 1/4 pound chopped pancetta
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 3 garlic cloves, minced
  • 2 marjoram sprigs
  • 2 thyme sprigs
  • 1/2 cup dry white wine
  • About 4 1/2 cups chicken stock or canned low-sodium broth
  • 1/4 cup heavy cream
  • Salt and freshly ground white pepper
  • Crusty bread, for serving

How to make this recipe

  1. Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.

  2. Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water.

  3. In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated.

  4. Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer.

  5. In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread.

Contributed By Published April 2003





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