Sweet Garlic and Sunchoke Soup

Sweet Garlic and Sunchoke Soup

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The Homestretch 6

"Chef Michael Allemeier with the Culinary program at SAIT has this recipe which is featured in the new Soup Sisters cookbook. Sunchokes are also known as Jerusalem Artichokes. This tuber is actually a member of the sunflower family and not an artichoke. It is best eaten in the fall and early winter months. Note the mild sunflower seed taste it has."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Preheat oven to 400°F.
  2. Toss the washed sunchokes in canola oil and spread out in a roasting pan.
  3. Place in the oven and roast until golden and tender.
  4. In a large pot add the butter and melt over medium heat.
  5. Add the onions, leeks and garlic and slowly sweat over a medium low heat. This will take about 15 minutes - do not let colour.
  6. Once the onions, leeks and garlic are tender - add the roasted sunchokes.
  7. Cover with chicken stock and simmer for 30 minutes.
  8. Puree well in blender and season with salt.



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