The Jerusalem Artichoke, an iron-rich tuber that looks a bit like gingerroot, takes center stage in this sweet, mellow soup which was featured on Thomas Keller’s restaurant, French Laundry’s, vegetarian menu. 
The mild spice of the radishes compliments the sweetness of the Jerusalem artichokes, while the croutons add texture to the creamy smoothness of the soup.

Recipe by: Thomas Keller
Serves: serves 4
Prep Time: Quick & Easy


2 bunch red or easter radish, trimmed

1 cup champagne vinegar

1 cup sugar

1/4 cup extra virgin olive oil

3 cups country white bread, cubed

1 clove of garlic, crushed, fresh thyme, or other herbs (optional)

1/4 cup extra virgin olive oil

1/2 of a small white onions, sliced

1 lb sunchokes, peeled and sliced (3 1/2 cups)

1 pinch sugar

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1. Place radishes in large heat-proof bowl. Bring vinegar, 1 cup of sugar, and 2 cups water to boil.

2. Pour mixture over radishes and cool to room temperature.

3. Slice radishes into thin rounds.


1. Heat 1/4 cup of oil in large skillet.

2. Add bread.

3. Add garlic and/or herbs, if using.

4. Cook, stirring occasionally, 7 to 10 minutes or until browned and crispy.

5. Drain on paper towels.


1. Heat 1/4 cup of oil in large saucepan over medium heat. Add onion and saute until soft and translucent.

2. Add sunchokes, pinch of sugar and 5 cups water or stock. Season with salt.

3. Simmer 30-35 minutes or until sunchokes are soft. At this point the liquid should be reduced by half.

4. Remove from heat, and puree in food processor until smooth.

5. Strain through fine-mesh strainer.

6. Pour warm soup into bowls and garnish with Pickled Radishes and Croutons.