Boistfort Valley Farm
Community Supported Recipe Box

Creamy Sunchoke Soup with Fried Parsnip and Mushrooms


  • 2 pounds sunchokes
  • juice of 1/2 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 shallots, diced
  • 3/4 cup white wine
  • 3 1/3 cups vegetable or chicken broth
  • 2/3 cup cream
  • 1 parsnip, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 3 tablespoons butter
  • salt and pepper to taste
  • chili oil (optional)


dish: soup
season: spring

Peel the sunchokes, cut in equal slices, and add the lemon juice to prevent discolouration. Heat half the oil in a pan over medium low. Add shallots, cooking until soft. Add the sunchokes, fry briefly, and add the white wine. Reduce heat slightly and add the broth. Allow to simmer on low heat until sunchokes are soft and cooked. Purée the soup in a processor or hand blender. Add the cream and stir well.

Peel the parsnip, cut into thin slices. Heat butter and reserved olive oil in a skillet, pan fry the parsnip and mushrooms until the edges are golden brown. Season with salt and pepper. Pour soup into bowls and top with the parsnips and mushrooms. Dot with chili oil (optional).