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Cream of Jerusalem Artichoke Soup

Cream of Jerusalem Artichoke Soup

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Michelle Chen

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 {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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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 for the cream + vegetable stock for both the butter & the chicken stock, to make a vegan version -- turned out great!


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.