Parsnip and Sunchoke Soup

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!

Photo by: Esti Photography


1 teaspoon olive oil, for sautéing
1 shallot, sliced
2 garlic cloves, sliced
¼ cup white wine (I used Pinot Giglio)
4 sunchokes, peeled and thinly sliced
3 small parsnips, peeled and cut into chunks.

2 cups chicken stock
¼ teaspoon salt
Pepper, to taste
Aufschnitt™ Original Flavored beef jerky, cut into bits for serving

Heat olive oil in a saute pan. Add shallots and garlic and sauté until lightly golden. Add wine and cook for 2 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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