Tuesday, 1 May 2012

Jerusalem Artichoke Soup

As the colder months of winter approach – it’s the perfect time to start making those delicious soups. One of my favorite is Jerusalem Artichoke Soup – well worth the effort of peeling them.

To start – you will need to carefully select your Jerusalem Artichokes (they should be firm and fresh – not mushy)


  • 5 Tbsp butter
  • 1 chopped onion
  • 2 large garlic cloves (peeled but whole)
  • 20-30 medium Jerusalem artichokes, peeled and cut into dice sized chunks 
    • Note: The most difficult part by far is peeling the Jerusalem artichokes – be sure to leave about 45min for this.
  • 4 peeled, and diced potatoes
  • 3 Bay leafs
  • 1 litre chicken stock 
    • (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)
  • Nutmeg (to taste – about 0.5 tsp)
  • Salt and black pepper to taste
  • Cream to dress


  1. Melt the butter in a deep saucepan over medium-high heat (I used a large cast iron one)
  2. Microwave on high the diced potatoes for 4-5 min (until 80% cooked)
  3. Sweat the onions, garlic, Jerusalem artichokes and microwaved potatoes for 5 minutes. (Be Careful not to brown them)
  4. Add the chicken stock (homemade stock is always best), and bay leafs and simmer till the Jerusalem artichokes are cooked (tested by inserting a skewer into them – should push in easily) – approx 15-25 min. 
  5. In a blender - purée the soup in batches (when using an upright blender only fill the blender a third of the way)
  6. Once all blended returned to the saucepan and add nutmeg, pepper and salt to taste.

Serve with drizzle of cream on top and fresh bread.


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