Sunchokes taste slightly nutty, and they pair well with the earthy parsnips. I love using beef jerky as a garnish to any creamy-looking soup—it's so delicious! A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms I changed the chicken broth to veggie broth to make this dish vegetarian.

Ingredients of Sunchoke soup with fried parsnip and mushroom

  1. You need 2 lbs of sunchokes peeled and sliced.
  2. You need of Juice of 1/2 lemon.
  3. It's 3 tbsp of olive oil.
  4. You need 2 of shallots diced.
  5. It's 3/4 cup of white wine.
  6. It's 3 1/3 cup of broth.
  7. You need 2/3 cup of cream.
  8. You need 1 of parsnip thinly sliced.
  9. You need 1 cup of mushrooms thinly sliced.
  10. Prepare 3 tbsp of butter.
  11. Prepare to taste of salt and pepper.

Sunchoke soup with fried parsnip and mushroom instructions

  1. Add oil to a pan and cook shallots over low heat until soft.
  2. Add sunchokes cook briefly then add wine.
  3. Reduce slightly, then add broth.
  4. Simmer until sunchoke is soft, then puree.
  5. Add cream to puree.
  6. Heat the butter and fry the parsnip and mushrooms until the edges turn golden brown.
  7. Top soup with parsnip and mushrooms.

Fried Sunchokes - Again, just like with potatoes, sunchokes can be fried. Thinly slice them and fry them in whatever healthy oil you'd prefer until the sunchokes turn a golden brown. Add a dash of salt, and you have your very own sunchoke chips. This Jerusalem artichoke soup is velvety and sweet, with bacon added I sometimes pair Jerusalem artichokes with mushrooms or apples, but in this particular Jerusalem artichoke I have yet to try them raw (carpaccio-style) or fried (in chips), but I hear that works well, too. Beautiful vivid green parsnip leek soup!

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