You’ll treasure each spoonful of Pear and Sunchoke Soup for its incredible flavors.  The mixture is heavenly, as is the experience.
Pear and Sunchoke Soup

Pear and Sunchoke Soup
Prep time
Cook time
Total time
When buying sunchokes, look for those that are smooth and succulent, not dry or wrinkled. With an exterior that is knobby and usually tan in color, they look much like ginger root and can be selected similarly. The unpeeled roots should be refrigerated, and will remain fresh for about a week.
Recipe type: Soups and Stews
Cuisine: American
Serves: 4 to 6
  • 2 Tablespoons plus 1 teaspoon butter, divided
  • 1 yellow onion, peeled and sliced thinly
  • 1 1/2 pounds sunchoke hearts, peeled and diced
  • 3 to 4 Cups water
  • 2 pears (Bosc or Bartlett) cored and diced
  • salt, to taste
  • black pepper. to taste
  • 4 ounces bacon, diced
  • 1 teaspoon unsalted butter
  • 8 ounces Porcini or other wild mushrooms, sliced
  • 3 shallots, sliced
  • 2 green onions, green parts only, sliced about 1/4-inch wide
  1. Melt 2 Tbsp. butter in a 2 quart saucepan. Stir in onions and cook over medium-low heat 8 minutes until soft (do not brown).
  2. Add sunchokes and 3 cups water; bring to a simmer, cook 15 minutes or until sunchokes are tender. Add pears and cook about 4 minutes or until softened.
  3. In a blender, puree the soup. Add additional water if necessary to thin the puree. Season to taste with salt and pepper. Strain into a clean pot and reheat.
  4. Meanwhile, in a skillet over medium heat, warm the remaining 1 tsp. butter. Render the bacon in the butter until soft (it should not be crisp). Add mushrooms and cook until soft and browned, about 4 minutes. Stir in shallots and cook until softened. Sprinkle a few slivers of green onion around the mushrooms.
  5. To serve, place about 2 Tbsp. of the bacon-mushroom garnish in the center of the bowl. Pour hot soup around the sides of the garnish.
While a good source of carbohydrates, the sunchoke stores inulin rather than insulin as its starch for extra energy during winter months. This can be useful, especially for people who limit glucose in their diets, because the inulin breaks down into fructose rather than glucose during digestion. This unique quality can make the tuber a good substitute for other starchy foods like potatoes, particularly for diabetics.

Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans.

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