This elegant soup is very tasty and filling.

Sunchoke and Chestnut Soup

Serving Size: 4


  • 1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices
  • 1/2 red bell pepper, deseeded and sauteed
  • 2 tablespoons olive oil
  • 1/2 leek, sliced
  • 1 small onion, chopped
  • 1 clove garlic minced
  • 1/2 apple, peeled and sliced
  • 4 ounces roasted chestnuts, peeled and sliced
  • 2 cups vegetable bouillon
  • 1/4 cup white wine
  • 2 sprigs of fresh thyme
  • 1/2 cup soy cream

Jerusalem artichokes (Helianthus tuberosus) tubers


  1. Heat the oven to 425 F / 318 C.
  2. Cut an X on the large side of each chestnut, place on the center rack of the oven.
  3. Scrub the sunchokes well, (it is not necessary to peel them. there are many nutrients in the clean skins).
  4. Place the sunchokes in the oven with the chestnuts.
  5. Meanwhile, saute the red bell pepper, onion, leek and garlic until they are soft and glassy.
  6. When the chestnuts and sunchokes are baked.
  7. Slice the sunchokes and add to the onions and pepper.
  8. Remove the skins from the chestnuts and add to the soup.
  9. Add the vegetable bouillon, apple, thyme and cook until the sunchokes are soft.
  10. Puree the soup to a smooth consistency.
  11. Add the wine and soy cream to the desired consistency.
  12. Season to taste with additional salt and pepper.
  13. We served the soup, garnished with some fresh thyme and a sprinkling of chili oil.
  14. Truffle oil would also be nice.


adapted from Bryan Zupon’s Requested Sunchoke-Chestnut Veloute