Sunchoke Bisque With Hazelnut Oil
Updated December 10, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 small onion
3 small red potatoes
1 pound Jerusalem artichokes, unpeeled
1 celery rib
2 tablespoons sunflower-seed oil or olive oil
2 garlic cloves, minced
6 cups vegetable stock
1 ½ teaspoons sea salt, plus more to taste
Freshly ground black pepper
2 bay leaves
Milk or cream, for thinning
½ cup croutons, crisped in the oven
Roasted hazelnut or pumpkin-seed oil
Preparation
- Step 1
Chop the vegetables into ½-inch chunks. Heat the sunflower-seed oil in a soup pot, add the vegetables and sauté over high heat, stirring, until lightly browned, about 10 minutes, adding the garlic during the last few minutes. Pour in the stock. Add 1 ½ teaspoons salt and the bay leaves. Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.
- Step 2
Cool briefly, fish out the bay leaves, then purée the soup until perfectly smooth. Return the soup to the stove and add enough milk or cream to thin it to the desired consistency. Taste for salt and season with pepper. Serve with a few croutons in each bowl and the hazelnut oil drizzled over the top.
Private Notes
Comments
This made a delicious Christmas Day appetizer. Very elegant and sophisticated, sprinkled with some toasted pumpkin seeds and roasted pumpkinseed oil.
I had a supply of sunchokes included in my CSA share and used this recipe more out of a way to use them all than out of excitement - but - I ended up really happy! I had it in my head that sunchokes would be rather bland, but the soup was silky and had a mild savoriness. I skipped potatoes, and roughly peeled the sunchokes to remove most of the skin - but left the craggy parts alone to be pureed. I added some Aleppo pepper during cooking and as a garnish, which made for pretty warmth.
A simple, elegant, delicious soup. It was easy to make and a big hit.
Surprisingly yummy! Sunchokes and small Yukon gold potatoes that I subbed in for the red ones were from local grower. Aside from potato change, other ingredients per recipe and using EVOO option instead of sunflower in saute step. Only needed 5C stock for just right viscosity at end so recommend adding 6thC only if needed. Quality of stock matters, I used homemade. Used immersion blender to puree. Keeper.
I had a supply of sunchokes included in my CSA share and used this recipe more out of a way to use them all than out of excitement - but - I ended up really happy! I had it in my head that sunchokes would be rather bland, but the soup was silky and had a mild savoriness. I skipped potatoes, and roughly peeled the sunchokes to remove most of the skin - but left the craggy parts alone to be pureed. I added some Aleppo pepper during cooking and as a garnish, which made for pretty warmth.
A simple, elegant, delicious soup. It was easy to make and a big hit.