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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.
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