Please enter the email you’re using for this account.
Meat
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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
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
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation