Chestnut and Jerusalem Artichoke Soup
If you are looking for a soup recipe which is thick, rich, creamy, and perfect for the cooler months, consider this flavorful option. We are using sunchokes (also known as Jerusalem artichokes) along with chestnuts, apple, leek, bell pepper, and more. As well as the vegetables we ae using garlic, white wine and thyme to add delicate flavor accents to the soup, and we are pureeing it to get the consistency silky smooth.
This is not a difficult soup to make, but make sure you are using good quality ingredients so the finished soup has the best possible flavor. Sunchokes are not difficult to find, nor are chestnuts, and the other ingredients are typically found in any grocery store. If you want to make any tweaks or changes though, go ahead. You might want to swap the Jerusalem artichokes for potatoes, either because you cannot find them where you live or because you do not like them, or you could switch the bell pepper for mushrooms, or the apple for pear.
A lot of creamy soups are suitable for an appetizer at a dinner party. While a chunky soup might be good for a filling lunch, a pureed soup just has a natural elegant look to it, and you can garnish such a soup with fresh herbs. This soup is nice with a fresh thyme garnish, and you can also save a few of the chestnut chunks and add those as a garnish. A drizzle of truffle oil would add a decadent touch to this soup too. You can puree the soup in the pan using an immersion blender, or else tip it into a food processor or blender if that is easier, perhaps pureeing it in batches. The finished soup offers an incredible array of flavors in every spoonful.
- 1 lb sunchokes (Jerusalem artichokes)
- ½ deseeded, chopped red bell pepper
- 2 tablespoons olive oil
- ½ sliced leek
- 1 chopped small yellow onion
- 1 minced garlic clove
- ½ peeled, sliced apple
- 4 oz chestnuts
- 2 cups vegetable bouillon
- ¼ cup white wine
- 2 sprigs fresh thyme
- ½ cup heavy cream
- Salt and black pepper, to taste
- Preheat the oven to 425 degrees F.
- Cut an X into the large side of each chestnut.
- Put them in a dish with the sunchokes and roast for 20 minutes.
- Sauté the onion, bell pepper, leek and garlic in a pot until tender.
- Slice the sunchokes and add them to the onion mixture.
- Peel the chestnuts and slice them, then add them to the soup.
- Add the bouillon, thyme and apple.
- Cook until the sunchokes are soft.
- Puree the soup until smooth, reserving a few chestnut chunks for a garnish if liked.
- Stir in the wine and cream.
- Season to taste with salt and black pepper.
- Serve garnished with the reserved chestnut chunks and add some more fresh thyme too if liked.
This soup ticks all the boxes. It balances the sweet with the savory, and includes aromatic seasonings rather than anything too bold. The flavor is exquisite and the sunchoke and chestnut flavors shine through really nicely. We are adding a fresh herb garnish along with some chestnut chunks here, and you can also see a twisty breadstick on the side, which is perhaps more elegant than a crusty slice of bread. This soup makes a delightful appetizer before any type of main dish. There are more ingredients and steps in making this soup compared to some of our others, but it is honestly well worth the effort.
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