This soup gets is full flavors from roasted parsnips and Jerusalem artichokes. The name “Jerusalem artichoke” is a misnomer. These bumpy tubers are the root of the sunflower plant, which is why they are also called sunchokes. They have a nutty, earthy flavor similar to an artichoke and when paired with sweet roasted parsnips, they are a match made in heaven.–Laura Frankel
LC The More You Know Note
Want to learn more about the delightfully named sunchokes? Look no further than Greenmarket Girl – she has the lowdown for you, from purchasing to peeling to preparing.
Special Equipment: Slow cooker
Roasted Parsnip and Jerusalem Artichoke Soup Recipe
- Quick Glance
- 45 M
- 6 H
- Makes 6 servings
- 8 large parsnips (about 3 pounds), peeled and cut into large pieces
- Olive oil
- 1 pound Jerusalem artichokes (about 10)
- Juice of 1 lemon
- 3 medium shallots, chopped
- 2 garlic cloves, chopped
- 1/2 cup dry white wine, such as Chardonnay
- 2 tablespoons chopped fresh thyme
- 5 cups chicken stock
- Kosher salt and freshly ground black pepper
- Suggested garnishes
- 1/4 cup chopped toasted hazelnuts
- Toasted hazelnut oil
- 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Drizzle the parsnip pieces with olive oil. Place the parsnips on the baking sheet. Roast in the oven for 45 minutes, until soft and lightly browned. Transfer the parsnips to the slow cooker insert.
- 3. While the parsnips are roasting, peel and dice the Jerusalem artichokes. Place the pieces in a bowl of cold water with the lemon juice to keep them from turning dark.
- 4. Preheat a slow cooker to low.
- 5. Place a small saute pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Saute the shallots until they are slightly browned and soft. Add the garlic and cook for 2 minutes more. Add the wine to the pan and cook the mixture for 3 minutes. Add the wine-shallot mixture to the slow cooker insert. Drain the Jerusalem artichoke pieces and add them to the insert. Add the thyme and chicken stock to the insert.
- 6. Cover and cook on low for 5 hours, until the Jerusalem artichokes and parsnips are very soft.
- 7. Puree the soup in batches or with an immersion blender until the soup is very creamy. Season with salt and pepper.
- 8. Ladle the soup into bowls and garnish with chopped toasted hazelnuts and a drizzle of toasted hazelnut oil.
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