Sous Vide Sunchoke Soup


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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The sunchoke, also known as the Jerusalem Artichoke, isn’t really an artichoke. It’s actually a variety of sunflower, and its tuber looks a lot like a ginger root. Honestly, though, you won’t really care what it is once it’s cooked with butter, cream and chicken stock in the Anova Sous Vide Precision Cooker, then pureed to a velvety texture.
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Ingredients for 4

  • 8 ounces sunchokes, peeled and sliced into 1/4-inch-thick pieces

  • 3 tablespoons unsalted butter

  • 2 sprigs fresh thyme

  • 1 tablespoon minced shallot

  • 1 clove garlic, minced

  • Kosher salt and freshly ground black pepper

  • 1/2 cup heavy cream

  • 1/2 cup chicken stock, plus more as needed


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine sunchokes, butter, thyme, shallot, and garlic in a large zipper lock or vacuum seal bag. Season with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove and discard the thyme. Transfer the remaining contents of the bag to a blender. Add the cream and stock. Puree until smooth, adding additional stock if needed to reach a smooth consistency.

    • Step 1

      Season to taste with salt and pepper. Serve.

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180 F / 82.2 C Recipe Temp
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