Jerusalem Artichoke Soup Recipe

Table Of Contents

This recipe comes from Lucas Lovelace, a Personal Chef in the San Francisco Bay Area and owner of LL Chef Services.

Mastering soup is a gateway to mastering sauce.

This soup is made from Jerusalem artichokes, also known as sunchokes, because they hail from the root of the sunflower plant. Making a great soup or sauce is all about developing as many layers of flavor as possible, which takes time.

Each step also lends itself to different degrees of nutrition one can choose to add as well. This Jerusalem Artichoke Soup Recipe serves 4.


  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons butter
  • Redmonds Real Salt, to taste
  • 1 Onion, sliced
  • 4 cloves garlic, minced (wait ten minutes to add to hot pan once minced if you want full amounts of allicin)
  • 1 pound sunchokes, scrubbed and diced, submerged in water with parsley (prevents oxidation)
  • Chicken broth/vegetable stock, just to cover vegetables
  • Misc nutrition boosters: Bay leaf, parmesan rind, chile flakes, parsley, chantarelles
  • Garnishes
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Add onions and garlic to a pan over medium heat with a thin film of avocado oil and butter, sweat for fifteen minutes, allowing them to gently release their flavor. There should always be a layer of fat in the pan, or else the vegetables won’t be as delicious. The temperature of this pan should be warm enough that vegetables release their flavor, but not so hot that the vegetables take on a lot of color. Add red chile flakes for a bit of heat (capsaicin). Add sunchokes, more oil/butter if needed, and a few sprigs of parsley, sweat for thirty minutes.

At this point one may add a bay leaf or parmesan rind, if desired, plus lightly sprinkling salt (I actually add small amounts of salt at each step of the cooking process, this is called seasoning as you go, and helps flavors release). Add chicken broth or vegetable broth, bring to a simmer for 25 minutes, then puree in a blender. Adjust seasonings to taste. Here the soup is garnished with parmesan foam, chantarelles, and parmesan fuile de brick, but you can dress the soup up or down as much as you’d like. Just a simple drizzle with a nice extra virgin olive oil and parsley chiffonade would be nice.

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About Lucas Lovelace

Lucas Lovelace began working restaurants at age 16, developing a passion for food before attending Le Cordon Bleu California Culinary Academy in San Francisco.Lucas has two decades of experience working with food and nearly a decade of experience as a Private Chef. Learn more about Lucas, and his business LL Chef Services, at

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the authorPhilip Okoye
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