Creamy Sun-choke Soup with a Spicy Hazelnut Scallion oil

This soup feels like a grown up, cooler cousin of a potato leek soup- with more heat, pre-biotic fiber for your gut , texture and hints of drama.

What started as a riff on potato leek soup quickly turned into something else entirely. The sunchokes brought a nutty, earthy depth that potatoes could only dream of. The heat from the scallion oil added just enough edge, and a handful of toasted hazelnuts gave it crunch and warmth. Suddenly, it wasn’t just soup. It was a bowl of comfort with an unexpected twist, familiar, but with attitude.

Creamy Sunchoke Soup with Spicy Hazelnut Scallion Oil

Recipe:

Serving size: 4-6

For the Soup:

• 9–10 sunchokes, semi-peeled, chopped

• 5 small potatoes (fingerling or 2–3 Yukon Golds), semi-peeled, chopped

• 1 bunch scallions (white/light green for soup, dark green for oil)

• 6 garlic cloves, divided (3 for soup, 3 for scallion oil)

• 2 quarts chicken bone broth (or preferred liquid)

• 2 dried mushrooms

• 1 onion, roughly chopped

• 1 Parmesan rind (optional, adds umami depth)

• Small thyme & parsley bouquet (for added aroma)

• Salt & black pepper, to taste

• Juice of 1 lemon (added at the end)

• Neutral oil (for cooking)

For the Spicy Hazelnut Scallion Oil:

• ½ cup neutral oil (algae oil or your choice)

• 3 tbsp gochugaru

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• ⅛ cup toasted, minced hazelnuts

• 1 lemon (juice & zest)

• 3 garlic cloves, grated

• Dark green scallion tops, finely sliced

• Salt, to taste

Instructions

Make the Soup:

1. Heat neutral oil in a pot. Sauté the chopped onion until translucent.

2. Add the scallion whites, 3 garlic cloves, potatoes, sunchokes, dried mushrooms, Parmesan rind, broth, herb bouquet, salt, and pepper.

3. Simmer until the vegetables are tender.

4. Remove the herbs, mushrooms and parm rind, Blend the soup slightly—you want a creamy texture with some chunks for bite.

5. Stir in fresh lemon juice to brighten the flavors, season to taste.

Make the Scallion Oil:

1. In a bowl, combine the scallion greens, grated garlic, lemon zest, hazelnuts, and a pinch of salt.

2. In a separate pan, heat the neutral oil until shimmering. Add coriander and cumin seeds; toast until fragrant, add gochugaru.

3. Pour the hot oil over the scallion mixture and stir in lemon juice. Set aside.

Serve:

Ladle the warm soup into bowls.

Spoon generously with the spicy hazelnut scallion oil, and a slice of lemon (optional)

and enjoy!