Sunchoke Soup with Fennel | Naturally Ella

When the first signs of spring start to show, I notice it in my cooking first. The flavors I use tend to brighten and recipes have an overall fresh feel. This sunchoke soup is the perfect example. The mild, earthy flavor of the sunchoke blends well with the punch of fennel and high note from the lemon. Pureed together, these three items become a perfectly creamy soup for a just-warm spring day.

2 reviews

Sunchoke Soup with Fennel

Preparation 15 mins 2017-07-27T00:15:00+00:00 Cook Time 20 mins 2017-07-27T00:20:00+00:00 Serves 4 servings     adjust servings Calories 328 kcal
Sunchoke Soup with Fennel | Naturally Ella

A beautiful winter/spring soup that uses the subtle flavor of sunchokes paired with fennel and potatoes. 

Ingredients

  • 2 tablespoons lemon juice
  • 1 pound sunchokes
  • 1 pound Russet potatoes
  • 1 tablespoon olive oil
  • 1 medium shallot diced
  • 1/4 pound fennel bulb diced
  • 2 cloves garlic minced
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/2 cup cream
  • Fennel fronds for topping
  • Cream for topping
  • Black Pepper for topping

Instructions

  1. Juice half a lemon and set the juice aside. Place extra lemon juice and the squeezed lemon half in a bowl with water. Peel and cube the sunchokes. Place in a bowl with the lemon water. Peel and cube the potatoes, set aside.

  2. Heat a stock pot over medium-low heat. Add the olive oil followed by the shallots and fennel. Cook until both are translucent and fragrant, 5 to 6 minutes. Add in the minced garlic and cook for another minute or two.
  3. Stir in the sunchokes and potatoes followed by the water and salt. Bring to a boil, reduce to a simmer, cover, and cook until potatoes and sunchokes are tender, 10 minutes or so. Stir in the lemon juice.
  4. Carefully transfer the soup to a blender and puree until smooth. Add more water as needed to reach a soup consistency you like. Transfer the soup back to the pot and heat until warm. Add the cream right before serving.
  5. Divide the soup into two bowls and add a drizzle of cream and top with chopped fennel fronds and fresh cracked black pepper.

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Recipe Notes

Recipe Notes

Tips & Tricks: You could replace all or part of the water with vegetable broth- I just like the flavor to be better without the broth (and the color stays beautiful!)

Stock up: get the pantry ingredients you will need: sunchokes, fennel, cream

Nutrition: see the information.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 328 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Sunchoke Soup

variations

It’s rare that I deviate too far from this recipe- it’s more about different toppings like adding a swirl of pesto or a sprinkle of toasted nuts.

Sweet Potatoes: Use peeled and cubed sweet potatoes in place of the russet potatoes. The soup color won’t be the same but the flavor of the sweet potatoes is nice with the sunchokes and fennel.

Parsley Pesto: If you’re looking for more of an herby punch, make a pesto using parsley/lemon and drizzle over the soup before serving.

Hazelnuts: Another lovely topping: toast and chop hazelnuts before serving.

Sunchoke Soup with Fennel and Potatoes | Naturally Ella