Frieda's Specialty Produce - Sunchokes® - Jersusalem Artichokes

Servings: 6

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Light ‘N’ Creamy Sunchoke® Soup


1 cup sliced celery
1 cup sliced onion
2 tablespoons cooking oil
1 clove garlic, minced
2 cups chopped carrots
1  16-ounce package Sunchokes®, scrubbed and chopped
4 cups chicken broth
1 tablespoon lemon juice
2 tablespoons chopped parsley
1 bay leaf
1 teaspoon peppercorns
1 cup low-fat milk


In Dutch oven, sauté celery and onion in hot oil 3 minutes. Add garlic, carrots, Sunchokes, broth, lemon juice, parsley, bay leaf, and peppercorns. Bring mixture to boiling. Reduce heat and simmer soup 20 minutes or until all vegetables are tender.

Place half of soup with vegetables in blender container or food processor bowl, and purée until smooth. Repeat with other half. Add purée back to pot; add milk. Heat through, but do not boil. Season to taste and serve hot.

Source: Frieda’s Inc.

Analyzed to serve 6. Calories 150, Total Fat 5g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 640mg, Total Carbohydrate 23g, Dietary Fiber 3g, Sugars 12g, Protein 4g, Vitamin A 150%, Vitamin C 35%, Calcium 10%, Iron 20%, Potassium 736mg