Ever tried transforming a humble root vegetable into a show-stopping soup that feels like a warm hug on a chilly day? Let me introduce you to my secret potion: a creamy Jerusalem artichoke soup that’s been my go-to culinary therapy session!

A photo of Jerusalem Artichoke Soup Recipe

My Jerusalem Artichoke Soup is a comforting blend of flavors and nutrients. I love making soups that warm the belly and nourish the soul, and this one fits the bill.

It starts off with a combination of earthy artichokes, sweet onions, and starchy potatoes. The texture is rich and creamy, with a decadent mouthfeel that calls for the use of a well-lit blender.

I finished the soup with fresh thyme, which adds a fragrant component to the dish that takes it over the top.

Ingredients

Ingredients photo for Jerusalem Artichoke Soup Recipe

  • Jerusalem Artichokes: Rich in fiber, promotes gut health, subtly sweet and nutty.
  • Onion: Adds depth of flavor, provides vitamin C, boasts antioxidant properties.
  • Celery: Low-calorie, hydrating, with natural sodium for balanced seasoning.
  • Garlic: Enhances aroma and taste, supports immune health, contains allicin.
  • Potato: Contributes creaminess and body, high in carbohydrates, versatile base.
  • Heavy Cream: Adds richness and silkiness, source of fat, enhances mouthfeel.
  • Olive Oil: Provides healthy fats, heart-healthy, mild fruity flavor.

Ingredient Quantities

  • 1 lb (450g) Jerusalem artichokes, peeled and chopped
  • 1 medium onion, finely chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 4 cups (1 liter) vegetable or chicken stock
  • 1 large potato, peeled and diced
  • 1 cup (240ml) heavy cream
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme leaves, for garnish
  • Crusty bread, for serving (optional)

How to Make this

1. In a large pot, over medium heat, heat the olive oil. To the pot, add the chopped onion and celery, and sauté until the onion is translucent, about 5 minutes.

2. Stir in the minced garlic and cook for one more minute, or until it becomes aromatic.

3. Combine the Jerusalem artichokes and cubed potato into the pan. Stir. Cook. Stir occasionally. Say this sequence a few times and you have the perfect mantra for making what might be the most labor-intensive soup in your repertoire.

4. Add the vegetable or chicken stock and bring the mixture to a boil. Turn the heat down and let it simmer for about 20 minutes, or until the vegetables are tender.

5. Take the pot off the heat and let it sit for a short time to cool. Using an immersion blender, blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, you can use a regular countertop blender to puree the soup in batches.

6. Put the pot back on low heat and add the heavy cream, stirring it into the mix. Reheat the soup slowly, aiming not to let it boil again.

7. Salt and freshly ground black pepper to taste season the soup.

8. Pour the soup into bowls and finish with fresh thyme leaves.

9. Serve hot, with crusty bread on the side, if desired.

10. Savor your homemade soup of Jerusalem artichokes! This flavorful recipe will leave you wondering why you hadn’t made this delightful, creamy dish sooner.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups
6. Immersion blender or countertop blender
7. Ladle
8. Soup bowls

FAQ

  • Can I substitute the heavy cream with a non-dairy alternative?You can indeed use coconut milk or a cream made from plants to create a version that is free of dairy.
  • Do I need to peel the Jerusalem artichokes?Although it is not strictly required, removing the skins gives the soup a more velvety consistency.
  • What do Jerusalem artichokes taste like?Their flavor is nutty and subtly sweet, akin to that of artichokes or chestnuts.
  • How should I store leftovers?Keep in a sealed container in the fridge for as long as three days. Warm it carefully on the stovetop.
  • Can this soup be made ahead of time?Definitely! You can prepare it ahead of time and keep it in the refrigerator. Stir in the cream when warming it to preserve the consistency.
  • Is it possible to freeze this soup?The soup should be frozen without the cream, to begin with. If it is frozen, it should be thawed and reheated before the cream is added.
  • How can I make the soup thicker?Slightly reduce the liquid or add more potato to thicken the soup.

Jerusalem Artichoke Soup Recipe Substitutions and Variations

1 lb (450g) Jerusalem artichokes, peeled and diced: Replace with parsnips or celeriac for a similar earthy flavor.
1 medium onion, finely diced: A finer cut gives a more subtle taste. Substitute shallots or leeks for an even more subtle, onion-like taste.
1 celery stalk, chopped: For a different aromatic profile, you can substitute with fennel or green bell pepper.
Substitute with water and bouillon cubes for a convenient alternative to 4 cups (1 liter) vegetable or chicken stock.
1 cup (240ml) heavy cream: Not a problem! You can substitute
with coconut milk for a dairy-free option.

Pro Tips

1. Avoid Oxidation After peeling and chopping Jerusalem artichokes, immerse them in a bowl of water with a bit of lemon juice or vinegar to prevent them from browning. This will keep them looking fresh until you’re ready to use them.

2. Cream Alternative For a lighter version of this soup, consider substituting the heavy cream with coconut milk or a plant-based cream alternative. It adds a unique flavor while keeping the soup creamy and rich.

3. Maximize Flavor with Thyme Oil Instead of just garnishing with thyme leaves, infuse some olive oil with thyme by gently heating them together. Drizzle this thyme-infused oil over the soup before serving for an aromatic boost.

4. Blending Tip For a silkier texture, strain the soup after blending it using a fine-mesh sieve. This step will remove any remaining fibrous parts and give your soup a restaurant-quality smoothness.

5. Depth of Flavor with Roasting Before adding them to the soup, try roasting the Jerusalem artichokes and potatoes until golden brown. This will caramelize their natural sugars, adding depth and complexity to the soup’s flavor.

Photo of Jerusalem Artichoke Soup Recipe

Please enter your email to print the recipe:

Jerusalem Artichoke Soup Recipe

My favorite Jerusalem Artichoke Soup Recipe

Equipment Needed:

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups
6. Immersion blender or countertop blender
7. Ladle
8. Soup bowls

Ingredients:

  • 1 lb (450g) Jerusalem artichokes, peeled and chopped
  • 1 medium onion, finely chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 4 cups (1 liter) vegetable or chicken stock
  • 1 large potato, peeled and diced
  • 1 cup (240ml) heavy cream
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme leaves, for garnish
  • Crusty bread, for serving (optional)

Instructions:

1. In a large pot, over medium heat, heat the olive oil. To the pot, add the chopped onion and celery, and sauté until the onion is translucent, about 5 minutes.

2. Stir in the minced garlic and cook for one more minute, or until it becomes aromatic.

3. Combine the Jerusalem artichokes and cubed potato into the pan. Stir. Cook. Stir occasionally. Say this sequence a few times and you have the perfect mantra for making what might be the most labor-intensive soup in your repertoire.

4. Add the vegetable or chicken stock and bring the mixture to a boil. Turn the heat down and let it simmer for about 20 minutes, or until the vegetables are tender.

5. Take the pot off the heat and let it sit for a short time to cool. Using an immersion blender, blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, you can use a regular countertop blender to puree the soup in batches.

6. Put the pot back on low heat and add the heavy cream, stirring it into the mix. Reheat the soup slowly, aiming not to let it boil again.

7. Salt and freshly ground black pepper to taste season the soup.

8. Pour the soup into bowls and finish with fresh thyme leaves.

9. Serve hot, with crusty bread on the side, if desired.

10. Savor your homemade soup of Jerusalem artichokes! This flavorful recipe will leave you wondering why you hadn’t made this delightful, creamy dish sooner.

Leave a Reply

Your email address will not be published. Required fields are marked *