Pureed sunchoke (Jerusalem artichoke soup)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 82.7
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 785.0 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Pureed sunchoke (Jerusalem artichoke soup) calories by ingredient



Number of Servings: 10

Ingredients

    - 2 lbs. sunchokes, chopped
    - 1 large onion, diced
    - 8 cups water
    - 8 tsp powdered bouillon (like Maggi)
    - 1 tbsp ground thyme
    - 2 to 3 bay leaves
    - 2 to 3 tbsp Seasoning blend (Trader Joe's 21 Seasoning Salute or Mrs. Dash original)
    - Ground pepper to taste

Directions

Clean and trim sunchokes well. Chop into 1-inch pieces (I ended up with about 6 cups). Dice one large onion. Set these ingredients aside. In a large soup pot, bring water, bouillon powder, thyme, bay leaves, seasoning blend to a boil. Add diced onion and chopped sunchokes, lower heat to medium and simmer 30-40 minutes. Remove from heat and let stand for about 10 minutes. Blend a few portions at a time in a blender or use stick blender directly in pot to create puree. Serve as is for a rustic soup, or strain for a finer soup.

Serving Size: Makes about 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user PALAKA5.