Wüsthof America

Cream of Sunchokes Soup

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Cream of Sunchokes Soup


Recommended Tools:

WÜSTHOF 8” Cook’s Knife


Servings: 4



  • 1 ½ – 2 pounds whole sunchokes
  • Kosher salt, enough to cover bottom of roasting pan
  • 1 medium white onion
  • ¼ cup olive oil
  • 1 clove garlic
  • 1 sprig thyme, leaves removed
  • ½ cup dry white wine
  • 1 tsp crème fraîche or olive oil for garnish
  • 1 gallon water
  • 1 onion, cut in half
  • 1 stalk celery
  • 1 carrot, diced
  • 1 clove garlic, smashed
  • 2 Tbsp whole black peppercorns
  • 2 sprigs thyme



Cream of Roasted Sunchokes:

Wash and dry your sunchokes.

Roast in the oven on a bed of Kosher salt at 375°F for 40 minutes, or until fork tender.

In the meantime, make your vegetable stock. (See instructions on following page.)

Once cooled, split the sunchokes in half and scoop out the flesh.

Set aside.

In a sauté pan over medium heat, sweat onions in a couple tablespoons of olive oil.

Add in minced garlic and season with a pinch of salt.

Cook until the onions become translucent, about 15-20 minutes.

Add thyme leaves.

Add white wine and allow to reduce by half.

Add reserved sunchoke flesh and enough of the vegetable stock to cover sunchokes by one inch.

Allow to simmer for 20 mins on low heat.

Remove from heat and transfer to blender.

While blending, add ¼ cup olive oil.

Blend until smooth.

Adjust thickness with leftover vegetable stock.

Season with salt, to taste.

Garnish with a tsp. of crème fraiche and a drizzle of olive oil.

Vegetable Stock:

Add water, vegetables, herbs and spices to a pot.

Let simmer for 25 mins.

Strain and reserve stock.