Sweet Potato and Jerusalem Artichoke Soup

Jerusalem artichokes – sometimes called sunchokes – have no relation to artichokes and aren’t particularly popular in Jerusalem. And the name is not the end of the mystery surrounding this tuber. Most people have no idea what to do with this strange fall vegetable. That’s too bad because the warm sunflower flavor, accented with a hint of water chestnuts, is intriguing and delicious. Once cooked, Jerusalem artichokes become soft and starchy, making them a perfect ingredient for pureed soups.

I chose sweet potatoes for this recipe to lend a touch of sweetness to balance the earthiness of the Jerusalem artichokes. The chili powder elevates the soup and creates a flavor explosion in the mouth. A few tablespoons of Garlicky Lemon-Walnut Crumble adds texture to the soup and another layer of intense flavor.

This is a simple soup to prepare. It adds uniqueness to any festive table during the year’s colder months. It’s also a perfect starting point for newcomers to Jerusalem artichokes.

Difficulty: simple
Yield: makes about 4-6 servings