Description
This creamy Jerusalem artichoke soup highlights the earthy, nutty flavor of sunchokes, gently simmered with onions and garlic, then pureed to a velvety texture. Topped with a fragrant, toasted pangrattato crumb mixture flavored with garlic, parsley, and lemon zest, this comforting soup is perfect for a light lunch or an elegant starter.
Ingredients
For the Soup
- 1 small onion (about 1 1/2 cups chopped)
- 1 small clove garlic (optional)
- 18 oz Jerusalem artichokes (sunchokes), peeled and chopped
- 3 tbsp butter (or oil, if preferred)
- 4 cups vegetable stock (or chicken stock)
- Salt and pepper, to taste
For the Pangrattato (Breadcrumb Topping)
- 2 slices bread (ideally stale or at least a day old)
- 1 small clove garlic
- 2 tbsp parsley, finely chopped
- 1 tbsp olive oil
- Zest of 1 small lemon
Instructions
- Prepare the vegetables: Peel and dice the onion into medium pieces. If using, peel and finely chop the garlic. Prepare a bowl of cold water and peel the Jerusalem artichokes, cutting them into medium-small chunks. Immediately place each peeled and cut piece into the cold water to prevent discoloration.
- Cook the aromatics: Heat the butter in a heavy-based pot over medium heat. Add the diced onion and cook for several minutes until softened and translucent. Add the chopped garlic and stir.
- Add Jerusalem artichokes: Add the drained sunchoke pieces to the pot and stir to coat in butter. Cover and cook for 3–4 minutes to sweat the vegetables, softening their texture and deepening the flavor.
- Simmer the soup: Pour in the vegetable or chicken stock, cover, and bring to a simmer. Reduce the heat and let the soup gently simmer for about 20 minutes or until the Jerusalem artichokes are tender and easily pierced with a fork.
- Make the pangrattato topping: Remove the crusts from the bread and break into medium-sized breadcrumbs. Finely chop the garlic and parsley. Heat olive oil in a skillet over medium heat, add the garlic, and cook for about a minute until fragrant but not browned. Add the breadcrumbs and toast, stirring regularly, until golden and dry, about a few minutes. Remove from heat and mix in the parsley and lemon zest. Set aside.
- Blend the soup: Once the sunchokes are soft, remove the pot from the heat and blend the soup until smooth using an immersion blender or by transferring to a blender. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and generously sprinkle the pangrattato topping right before serving. Add the topping gradually to maintain its crunch.
Notes
- You can substitute butter with olive oil for a dairy-free version.
- Using stale bread for the pangrattato topping helps achieve a better crisp texture.
- The garlic in the crumb topping should be cooked gently to avoid bitterness.
- The soup can be cooked with either vegetable or chicken stock depending on preference.
- Store any leftover pangrattato separately to keep it crunchy.
- This soup can be made fully vegan by using oil instead of butter and vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
