Cream of Jerusalem Artichokes or Sun Chokes (Creme de Topinambours)

By Craig Claiborne

Published December 8, 1981

Total Time
30 minutes
Rating
4(30)
Comments
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Featured in: JERUSALEM ARTICHOKE: A COLORFUL HISTORY AND VARIETY OF USE

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Ingredients

Yield:10 cups

  • 2 pounds Jerusalem artichokes, 16 to 20

  • 4 tablespoons butter

  • 2 cups finely chopped green and white part of leeks

  • ¼ teaspoon freshly grated nutmeg

  • ⅓ cup flour

  • 8 cups chicken broth

  • 1 cup milk

  • 1 bunch watercress

  • 1 cup heavy cream

  • Salt to taste, if desired

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

26 grams carbs; 39 milligrams cholesterol; 252 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 2 grams fiber; 716 milligrams sodium; 8 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut the artichokes into thin quarter-inch thick slices. There should be about five cups. Set aside.

  2. Step 2

    Heat the butter in a small kettle or large saucepan and add the leeks. Cook, stirring, about two minutes. Add the nutmeg and flour, stirring to blend evenly.

  3. Step 3

    Add the sliced artichokes and stir. Add the chicken broth and milk.

  4. Step 4

    Rinse the watercress and chop it coarsely. There should be about four cups loosely packed. Add the chopped watercress to the artichoke mixture. Bring to the boil and cook about 15 minutes.

  5. Step 5

    Put the soup through a food mill or blend using a food processor. Return the soup to a saucepan and bring to the simmer.

  6. Step 6

    Add the cream, salt and pepper. Serve hot or cold.

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Ratings

4 out of 5
30 user ratings
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Comments

kitchenonfire

This was quite good, with a nice complex flavor. I used half the cream and added about 1 T of fresh lemon juice and some aleppo pepper to brighten it up. It's a shame Jerusalem artichokes are such a pain to peel.

Cortney

@kitchenonfire I don't really peel them. I kinda scrape them like ginger with a spoon and don't worry about the rest. A farmer I bought them from once suggested that peeling them isn't necessary when they are young, and here we are boiling anyway, so as long as I get the dirt and a majority of the outside I don't worry much about what is left. And I agree about the flavor of this soup. It's become one of my favorites.

kitchenonfire

This was quite good, with a nice complex flavor. I used half the cream and added about 1 T of fresh lemon juice and some aleppo pepper to brighten it up. It's a shame Jerusalem artichokes are such a pain to peel.

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