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Jerusalem Artichoke Cheese Soup Recipe


Dry mustard and Cheddar cheese give a boost of flavor to vegetable soup with Jerusalem artichokes. Jerusalem artichokes are also known as sunchokes.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1 pound Jerusalem artichokes
  • 2 Tablespoons lemon juice
  • 2 stalks celery
  • 1 medium onion
  • 6 Tablespoons butter
  • 2-1/2 cups chicken broth
  • 3 Tablespoons flour
  • 1-1/2 cups medium-sharp Cheddar cheese
  • 2 teaspoons dry mustard
  • 1/2 cup cream
  • Salt
  • Cayenne pepper
  • 1 teaspoon Worcestershire sauce


Wash, peel, and roughly chop Jerusalem artichokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 2 tablespoons butter until slightly wilted, approximately 10 minutes. Add sunchokes and 1-1/2 cups chicken broth, cover, and cook for 10 to 15 minutes or until vegetables are cooked through. Puree in a blender, food processor, or food mill.

In a medium-size saucepan, melt 4 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add Cheddar cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce.

Note: For a thinner soup, add additional chicken stock.

Yield: 4 to 6 servings

Recipe Source: Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.

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