Jerusalem Artichoke Soup with Crispy Chorizo
Prep time
Cook time
Total time
This silky, creamy, soothing soup lets the subtle flavour of Jerusalem artichokes (aka sunchokes) shine through, while crisp-fried chorizo and a swirl of paprika-scented oil add bright colour and smoky flavour. If you can't find smoked chorizo, pancetta or thick-cut bacon will do quite nicely.
Recipe type: Main
Serves: 4
Jerusalem Artichoke Soup:
  • 2 tbsp butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 lb Jerusalem artichokes, peeled and thickly sliced
  • 1 lb Yukon Gold potatoes, peeled and diced
  • ½ tsp dried thyme
  • ¼ cup heavy cream
Crispy Chorizo Topping:
  • 2 tbsp olive oil
  • ½ cup Spanish-style chorizo sausage, finely diced
  • 2 tsp smoked paprika
  1. In a large heavy-bottomed saucepan set over medium-high heat, heat the butter until melted and foamy. Add the onion and garlic, and saute for about 5 minutes, or until the onions are soft and translucent. Stir in the broth, Jerusalem artichokes, potatoes, and thyme.
  2. Bring to a boil, then reduce heat to low and simmer, covered, for about 25 minutes or until the vegetables are tender. Remove from heat and stir in cream. Set aside to keep warm.
  3. Meanwhile, prepare the crispy chorizo. In a large heavy-bottomed pan set over medium-high heat, saute the chopped chorizo in olive oil for 5-8 minutes, or until very crisp and browned. Add the smoked paprika, and continue cooking for 1 minute or until fragrant.
  4. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. If necessary, return to the stovetop to heat through over medium-high heat.
  5. To serve, ladle the soup into individual bowls, then top with a spoonful of crispy chorizo and a drizzle of the flavoured oil from the pan.
Recipe by Crumb: A Food Blog at