For a richer flavor, consider using chicken broth instead of vegetable broth. A swirl of heavy cream or crème fraîche adds a luxurious touch to the finished soup. Garnish with toasted pumpkin seeds for added texture and nutty flavor.
Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING5 People
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VIEWS10
Delight in this creamy and comforting soup, where the earthy sweetness of sunchokes meets the delicate flavor of leeks and the savory depth of mushrooms. A celebration of autumnal flavors in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol12 mg
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Fiber4 g
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Protein6 g
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Saturated Fat4 g
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Sodium578 mg
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Sugar9 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
02
StepPour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
03
StepWhile the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
04
StepRemove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.
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Nona Conroy
Jul 1, 2025I didn't have any vermouth, so I used a splash of dry white wine instead. Worked great!
Anika Toy
Jun 29, 2025I used a mix of wild mushrooms and it was fantastic.
Rosella Sporer
Jun 28, 2025Substituted potatoes, and it still tasted great!
Bulah Miller
Jun 26, 2025I found sunchokes at my local farmers market and had to try this recipe. It was a hit!
Aliza Anderson
Jun 23, 2025The vermouth really elevates the flavor of this soup. Don't skip it!
Lorena Stehr
Jun 15, 2025I added a pinch of nutmeg for a little extra warmth. Delicious!
Ebony Trantow
Jun 14, 2025My family loved this soup, even my picky eaters!
Aida Kreiger
Jun 14, 2025Easy to make and so flavorful. Will definitely make again!
Thomas Raynor
Jun 7, 2025Next time, I'll add a dollop of goat cheese on top for extra creaminess.
Emmitt Veum
Jun 6, 2025This soup is amazing! The sunchokes add such a unique flavor.