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Jerusalem Artichoke Soup With Red King Crab


What is a Sunchoke? Why is it called a Jerusalem artichoke? What does it taste like and what are the nutritional benefits? And what sort of taste-bud-tingling soup can you make of it?

A Jerusalem artichoke is also known as a sunchoke, earth apple or topinambour. The closest relative to it is the sunflower so it is also known as the sunroot. “Jerusalem”, however, is thought to have evolved from the Italian name for the plant, “girasole” for sunflower. It is similar in taste to an artichoke, hence that part of the name.

Sunchokes taste slightly nutty, and savory but have an underlyning sweet taste.

Sunroots are low in fat and calories but brimming with iron, potassium and thiamin.

A traditional dish made with sunchokes is a fresh, healthy and flavoursome seafood soup. Red king crab and sunroot make for a very nutritious and sublimely delicious combination. Sunchoke helps bring out different shades of taste as well as the subtle texture of our red king crab and the latter helps balance the sweetness. We recommend you taste for yourself:


200g Crabit’s red king crab meat
300g of jerusalem artichokes, peeled and cut into chunks
100g of leek, chopped
100 ml of chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
1 glass of dry white wine
50ml of cream
2tbsp of unsalted butter
Salt and black pepper to taste

(4 portions)


Heat the butter in a soup pot over medium-high heat and cook the leek until golden. Add the jerusalem artichokes and heat.

Pour in the white wine and heat for about a minute. Add the stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes are soft, begin to break down. Add the cream and simmer another 5 minutes.

Using an immersion blender or upright blender, purée the soup. Add salt to taste.

Serve with the red king crab, sprinkle with freshly grated black pepper.