Mardi’s Sunchoke Soup

Soupe de Topinambour


Preparation info

  • Serves


    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This soup is a specialty of Café Lomi chef Mardi Hartzog. A favorite menu item on a winter day at the café, this is also an easy soup to prepare at home. I use sunchokes from Marc Mascetti’s stand at Marché Monge, but you can find these seasonal delights at almost any farmers’ market in winter.


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 clove garlic, diced
  • 2 pounds (1 kilo) sunchokes, peeled and chopped (quickly blanching sunchokes before peeling them makes the skin much easier to remove)
  • 6 cups ( liters) vegetable stock*
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, peeled and halved
  • 1 medium carrot, washed and halved
  • 1 stalk celery, peeled and halved
  • ½ leek, coarsely chopped
  • 9 cups (2 liters) water
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper



    In a medium-sized pot over medium heat, melt butter and sauté onion and garlic until barely translucent, about 5 minutes. Add sunchokes and vegetable stock. Let simmer about 30–40 minutes or until sunchokes are soft when you poke them with a fork. Blend together with an immersion blender until smooth. Make sure that the texture isn’t too liquidy. If unsure if it is too liquidy, set aside some of the stock before blending, which can be added later. Add salt and pepper to taste and serve immediately.

    Heat olive oil in a large stock pot. Sauté onion until translucent; add other vegetables, and sauté until they are sweating and cooked, 8–10 minutes. Add water and bring to a boil. Add salt and pepper and cook on medium heat for another 5–10 minutes, until broth has taken on the flavor of the vegetables. Strain and set liquid aside to use in soup.