Appetizers & Starters

Jerusalem Artichoke Velouté with King Crab

Indulge in the earthy, nutty flavors of Jerusalem artichokes transformed into a velvet-smooth velouté. Finished with generous chunks of sweet, butter-poached king crab, this dish is the epitome of refined winter comfort.

Prep

20m

Cook

30m

Serves

Calories

420kcal

Qty	Ingredient
1.1 lb 500 g	Jerusalem artichokes (sunchokes), peeled and sliced
3 tbsp 42 g	Unsalted butter
2 large 60 g	Shallots, finely diced
2 cloves 6 g	Garlic, minced
3.5 cups 830 ml	Chicken or vegetable stock
0.6 cup 150 ml	Heavy cream
10 oz 285 g	Cooked king crab meat
1 tsp 5 ml	Lemon juice
1 tbsp 3 g	Fresh chives, chopped
to taste n/a 0 n/a	Salt and white pepper

2 Method

Step 1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the diced shallots and minced garlic, sautéing for 3-4 minutes until softened but not browned.

Step 2. Add the sliced Jerusalem artichokes to the pan and cook for 5 minutes, stirring frequently to coat them in butter.

Step 3. Pour in the stock and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the artichokes are completely tender.

Step 4. Using an immersion blender, or working in batches with a standard blender, puree the soup until it is perfectly smooth. Stir in the heavy cream and season with salt and white pepper.

Step 5. In a small skillet, melt the remaining 1 tablespoon of butter over low heat. Add the king crab meat and lemon juice, tossing gently just until the crab is warmed through.

Step 6. Taste the velouté and adjust seasoning if necessary. If it is too thick, add a splash more stock.

Step 7. Ladle the warm velouté into shallow bowls. Place a generous mound of the buttered crab in the center of each bowl and garnish with freshly chopped chives.

·
For an ultra-silky professional finish, pass the blended soup through a fine-mesh chinois or sieve before adding the cream.
·
Jerusalem artichokes oxidize quickly; keep them in cold water with a squeeze of lemon after peeling if you aren't cooking them immediately.
·
Add a few drops of white truffle oil at the very end for an extra layer of luxury.
·
Use white pepper instead of black to keep the velouté perfectly pale and elegant.

? FAQ

Can I use frozen crab meat?

Yes, just make sure it is fully thawed and very well drained to prevent excess water from diluting the soup flavor.

What if I can't find Jerusalem artichokes?

Parsnips make a decent substitute, though the flavor will be sweeter and less nutty than the original sunchoke version.

Is this soup freezer-friendly?

The base soup (without the cream and crab) freezes well. Add the cream and fresh crab after reheating for the best texture.

Do I have to peel the sunchokes?

Peeling is recommended for a refined 'velouté' (velvet) texture and a clean white color, but you can leave the skins on for a more rustic, earthy soup.