Recipe by Sara and Yossi Goldstein

Parsnip Sunchoke Soup

add or remove this to/from your favorites
Meat Meat
Easy Easy
4 Servings

No Allergens specified

This creamy, velvety soup is a comforting addition to any meal. Sunchokes taste slightly nutty, and they pair well with the earthy parsnips. I love using beef jerky as a garnish to any creamy-looking soup—it’s so delicious!   The sunchoke is also known as a Jerusalem Artichoke, although it has absolutely no connection to the Ir HaKodesh. Ironically enough, the first time I tasted it was in Jerusalem! – Sara


Main ingredients

  • 1 teaspoon Gefen Olive Oil, for sautéing

  • 1 shallot, sliced

  • 2 cloves garlic, sliced

  • 1/4 cup Baron Herzog Pinot Grigio or other white wine

  • 4 sunchokes, peeled and thinly sliced

  • 3 small parsnips, peeled and cut into chunks

  • 2 cups chicken stock such as Manischewitz Chicken Broth

  • 1/4 teaspoon salt

  • pepper, to taste

  • Aufschnitt Original Flavored Beef Jerky, cut into bits for serving


Prepare the Soup


Heat olive oil in a sauté pan. Add shallots and garlic and sauté until lightly golden. Add wine and cook for two minutes over medium-high heat.


Add sunchokes and parsnip and toss to coat. Add chicken stock and bring to a boil.


Reduce heat to medium-low and cook until everything is softened, approximately 30 minutes.


Blend with an immersion blender and season with salt and pepper.


Serve warm, garnished with beef jerky bits.

Parsnip Sunchoke Soup

Please log in to rate


Notify of
Inline Feedbacks
View all comments