soup week: sunchoke soup with gorgonzola and honey crostini

Hi, y’all and welcome to Soup Week!

For those of you new to this giant bowl of fun, thirteen fantastic food bloggers and I are dedicating an entire week to nothing but soup. That’s right. We’re channeling the less abrasive side of soup making (Seinfield, anyone?) and stirring up elegant soups that will warm your soul.

We have soups of every flavor, color, and origin. From creamy mushroom to broccoli cheese to coconut curry. These super soups are just thing you need to keep Old Man Winter at bay. Pay heed, Campbell Soup, we just formed the Justice League of Soups.

{Meanwhile, in another kitchen….Lauren is fighting off Old Man Winter with a wooden spoon…}

Wait. Too far? Dang it. I hate it when I do that.

Without further ado, allow me to introduce you to a very tasty soup:  sunchoke soup. Have you heard of or tasted a sunchoke? Me neither until last weekend when we were heading back from the mountains.  I was scrolling the “Interwebs” for ideas on what to make and I suddenly  stumbled upon this recipe using sunchokes.  I was SOLD!

I dialed up the nearest Whole Foods, asked if they had any sunchokes in stock, and the rest as they say, is history. Sunchokes are more commonly called “Jerusalem artichokes. Why? I haven’t a clue. They don’t come from Jerusalem or look like artichokes. Sunchokes look like miniature celery roots or larger versions of fresh ginger. They taste “earthy,” as you can imagine, but infuse a great potato-y flavor to soup.

For this recipe, all you need to do is add some cauliflower, thyme, butter, and milk to a big ol’ pot and you’ll have dinner in less than 30 minutes, yo. But wait, there’s more! Mwhahahahah!

You can’t make a soup without a little dipper to go alongside. That would just be cray-cray.  It took me 2.2 nano seconds to figure out the sidekick for this soup. Meet, Mr. Gorgonzola and Honey Crostini. He’s savory and sweet. Watch out girls, he’ll stick to you like spandex on an action hero.

Make sure to check out the other fantastic ladies of Soup Week:


Katie of Hill Country Cook: 3 Bean and Spinach Soup

Kirsten of Comfortably Domestic: Broccoli Cheddar with Bread Bowls

Haley of Girly Girl Cooks: Hearty Vegetable Mexican Soup and Jalapeño Cheddar Cornbread


Madeline of Munching in the Mitten: Garbage Soup

Mads of La Petite Pancake: Gnocci Pesto Soup 


Yours Truly: Sunchoke Soup with Gorgonzola and Honey Crostini

Megan of Wanna Be A Country Cleaver: 40 Clove Garlic Chicken Soup with Parmesan Croutons


Monica of The GromMom: Coconut Curry with a lot of Aloha

Carrie of Bakeaholic Mama: Beef Bourguignon and French Baguettes


Kat of Tenaciously Yours: Eat Live Run’s White Chicken Chili

Allison of Decadent Philistines: Arizona Mountain Soup with Cornbread


Anne of My Sweet Heart: Pink Prosecco Soup

Jeanne of Inside NanaBread’s Head: Shrimp Bisque and Mayo Biscuits

Beka of Kvetchin’ Kitchen: Creamy Mushroom Soup

Sunchoke Soup with Gorgonzola and Honey Crostini


for the soup:
2 tablespoons unsalted butter
1 celery rib, chopped
1 small yellow onion, chopped
2 cups chicken stock or water (add more if needed)
3/4 cup whole milk
1 head of cauliflower, cut into florets
1 cup sunchokes, peeled and cubed
1 sprig of thyme
1 garlic clove, minced
Scallions, garnish
Salt and pepper

for the crostini:
1 baguette, sliced


for the soup:
Preheat a big ol' pot to medium-low heat. Add butter, onions, and celery. Cook until softened. Add the chicken stock and milk to pot. Bring to a simmer. Next, add the cauliflower, sunchokes, and thyme and bring all the yummy goodness to a boil. Reduce to a simmer and let the ingredients simmer for about 30 minutes.

Working in batches (remove the thyme sprig before you start) and puree soup. Salt and pepper to taste. Ladle the creamy soup into bowls and garnish with a little more black pepper and sliced scallions.

for the crostini:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place baguette slices on baking sheet. Sprinkle baguette with gorgonzola. Bake for about 10 minutes or until cheese has melted and golden brown. Remove from oven and drizzle honey on top. Serve alongside soup.

Recipe adapted from Food and Wine Magazine

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25 Responses to “soup week: sunchoke soup with gorgonzola and honey crostini”

  1. #
    Madeline — January 23, 2013 at 14:33

    Yum! I’ve never cooked with sunchokes but I would love to try, this looks like a good first recipe! And gorgonzola + honey? Mmmm…

    • Lauren replied: — January 23rd, 2013 @ 15:04

      Madeline, you will love this soup! It’s like a lighter version of potato soup. Sunchokes are the bomb!

  2. #
    Kelli @ The Corner Kitchen — January 23, 2013 at 14:49

    Love the idea for Soup week!! I have yet to cook with sunchokes, but this soup is definitely makes me want to go buy some asap! Yum!

    • Lauren replied: — January 23rd, 2013 @ 15:05

      Thanks, Kelli! You are going to love this soup! So easy and flavorful! Enjoy!

  3. #
    Kirsten/Comfortably Domestic — January 23, 2013 at 15:17

    The Justice League would be proud. I’ve never cooked with sunchokes, but now I’m totally intrigued enough to try to source them in my little town. Wish me luck!

    • Lauren replied: — January 23rd, 2013 @ 15:27

      Kirsten, maybe I could Fedex you some? Sunchokes are super fun! Definitely need to give them a try!

  4. #
    Katie | The Hill Country Cook — January 23, 2013 at 15:59

    I need to find me some sun chokes! How cool. And the crostini. This needs to happen. Gorgeous pics too, lady.

    • Lauren replied: — January 24th, 2013 @ 14:26

      Thanks, Katie! You definitely need to whip up these guys:)

  5. #
    Chung-Ah | Damn Delicious — January 23, 2013 at 16:02

    You have no idea how much I want to have a bowl of this right now! It’s not even that cold in LA – but still! It looks so soothing!

  6. #
    a farmer in the dell — January 23, 2013 at 17:20

    a few things:
    1. I love sunchokes!
    2. Soup week may just be the BEST week ever!
    3. I am going to dial up my local grocery store and see if they have sunchokes. It’s been far too long!

    • Lauren replied: — January 24th, 2013 @ 14:27

      Ha! I had a feeling you might know what sunchokes are….you rock sista!!

  7. #
    Mads — January 23, 2013 at 18:42

    I’ve never heard of sunchokes, but the sound fabulous! Are they expensive? This soup looks crazy good, so I might just have to go on a sunchoke hunting mission. Yay Soup Week!

  8. #
    DessertForTwo — January 23, 2013 at 19:14

    Whoa, I am loving your site design lately!

    This soup sounds delish!

    ps Your link from Country Cleaver’s site isn’t working :(

    • Lauren replied: — January 24th, 2013 @ 14:28

      Thank ya, my dear! It was quite tasty! Also, thanks for the heads up about the link! I hate technology sometimes!

  9. #
    Jamie — January 23, 2013 at 20:53

    Okay, you’ve got me very intrigued here. This sounds really good! I might have to scout out some chokes and try out this soup.

    • Lauren replied: — January 24th, 2013 @ 14:28

      Dewwwwww it. See you Saturday gurrrrlfriend!

  10. #
    Julie @ Table for Two — January 23, 2013 at 22:58

    heck yes! i love soup week!! it’s so freaking cold that i could bathe in soup. ok, a little gross, but you get my point. I want my face all up in this sunchoke soup! the gorgonzola & honey crostini has my name written!!!

  11. #
    monica — January 24, 2013 at 00:01

    Oh this looks amazing. Totally new territory for me too–which is good. I’ve done my standard soups WAY too much.
    also loving your site–it is lovely!!

  12. #
    Julia {The Roasted Root} — January 24, 2013 at 05:44

    I’ve never tried sunchokes…I’m game! I’ll waltz into whole foods and buy the whole lot of them! Looks like a tasty soup!

  13. #
    Marinda Fiscella — July 12, 2013 at 18:08

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.*-,.

    Enjoy your day

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