Go Back
Print Recipe

Creamy Jerusalem Artichoke Soup Velouté Recipe

Make the perfect creamy Jerusalem artichoke soup (sunchoke soup) with sunchokes, leeks, thyme, and a touch of sherry. This sunchoke soup is easy, flavorful, and perfect for cozy nights
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Lunch, Soup
Cuisine: French
Keyword: Comfort food, Comfort food soup recipe, Cream of Jerusalem Artichoke Soup Recipe, cream of sunchoke soup, Creamy Jerusalem Artichoke Soup, Creamy sunchoke soup, Freezer meal prep, Healthy freezer meal prep, Jerusalem Artichoke, Jerusalem Artichoke recipe, Make ahead freezer meals, Meal prep ahead, Meals that are good for freezing, Party Appetizer, Soup Velouté Recipe, Stock your freezer, Sunchoke soup
Servings: 12

Ingredients

  • 2 lb. Jerusalem artichoke (1 kg)
  • 1 leek white part only
  • 2 shallots
  • 2 large garlic cloves
  • 4 tbsp. butter
  • 2 cups whole milk or light cream
  • 2 cups light chicken stock
  • 4 sprigs of thyme
  • ½ cup dry sherry wine
  • 2 tbsp heavy whipping cream optional
  • Salt and pepper to taste

Instructions

Preparing vegetables:

  • Wash and scrub or peel the sunchokes. Have a large pot of cold water with a bit of lemon ready. Slice sunchokes and immediately put them in a bowl of water.
  • Wash and slice the leek. Peel and slice the shallots and garlic.

Cooking Jerusalem artichoke soup:

  • In a large pot over medium heat, melt butter. Add sliced leeks, shallots, and garlic. Sauté until soft and translucent, around 7 minutes.
  • Add peeled and sliced sunchokes to the pot. Add thyme leaves. Cook briefly (2-3 minutes) before deglazing with sherry.
  • Stir, allowing most of the alcohol to evaporate.
  • Pour in chicken broth and light cream, bringing the soup to a boil. Reduce heat, cover, and simmer until sunchokes are tender (20-25 minutes).
  • Use an immersion blender or, transfer soup to a stand blender. Pure until smooth.
  • Season with salt and pepper. Adjust consistency by adding more broth if needed.
  • Soup can be served now, or for a creamier soup , add heavy whipping cream and bring the soup to a gentle boil. Cook for additional 5 minutes on low.
  • Don’t add heavy whipping cream to the batch of soup you plan to freeze.
  • To freeze the sunchoke soup, first allow it cool to room temperature. Then pour it to clean freezer-safe containers.
  • To serve frozen sunchoke soup, first thaw it in the refrigerator overnight.
  • Once thawed, you can stir in some whipping cream for a smooth, velvety texture. The amount of cream you use depends on the portion you’re serving—start with 1 tablespoon of cream, then add more as needed, until it reaches your desired creaminess.
  • Gently reheat the soup with cream on the stovetop over medium heat. Stir often.