Cream of Jerusalem Artichoke Soup

Cream of Jerusalem Artichoke Soup

17

"A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley."

Ingredients

50 m servings 491 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
  2. Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
  3. Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

Reviews

17
  1. 22 Ratings

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Most helpful

This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe (esp. one that doesn't require peeling). I substituted non-dairy organic cream-based sauce base...

Most helpful critical

Not sure if I did something wrong, but I found that the Jerusalem artichokes did not soften enough to puree smoothly - I even simmered them for an additional 20 min before trying to puree them. ...

This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe (esp. one that doesn't require peeling). I substituted non-dairy organic cream-based sauce base...

Pretty good recipe! I caramelized the onions until they were light brown and tossed in a couple of cloves of garlic when adding the potatoes and artichokes. I thought this added some nice depth.

This soup is delicious. I had no brandy, but added several garlic cloves, also a touch of nutmeg. I used my immersion blender to puree.

Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes before, it sounded interesting. It was easy to make and delicious. I will definately make it again.

Not sure if I did something wrong, but I found that the Jerusalem artichokes did not soften enough to puree smoothly - I even simmered them for an additional 20 min before trying to puree them. ...

I used shallots instead of onions, yogurt instead of cream and left out the brandy. A wonderfully delicate flavor, and very easy too!

Wow, my family loved this soup. I made it less rich by using 2 tbs butter instead of 1/4 cup and whole milk instead of cream. I used vegetable broth, and dry sherry instead of brandy. I also ...

A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat, and it was still very rich.

Our family loves this soup! I don't use the cream, flour or brandy, but I do add garlic. We top it with shaved parmesan cheese and it's delicious!