Jerusalem Artichoke Soup

    • Prep Time
    • 15 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for Jerusalem artichoke soup. Jerusalem artichokes are sometimes called sunchokes–they don’t look anything like the regular artichokes but when cooked the flavor is surprisingly there. If you haven’t had Jerusalem artichokes before this is a perfect way to start. They have a delicious earthy flavor and when roasted they only become sweeter.

This soup is satisfying enough for a great lunch or a great starter for dinner. Treat yourself to this delicious soup! Enjoy!

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Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 bay leaves
  • salt
  • pepper
  • 1 1/2 lbs Jerusalem artichokes, washed and roughly chopped
  • 2 potatoes, cut into 2 inch cubes
  • 2 sprigs fresh thyme
  • 1 cup cream
  • olive oil and bread for serving

Instructions

  • 1. Heat the oil and butter in a heavy medium pot or Dutch oven over medium heat. Add the onions and bay leaves, sprinkle with salt and pepper and cook until tender and translucent.
  • 2. Add the Jerusalem artichokes and potatoes. Stir, then add 8 cups water and the thyme. Bring to a boil, and then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 20 minutes.
  • 3. Remove the bay leaves and thyme. Using a hand blender, puree until you have a smooth consistency.
  • 4. Add the cream and season with salt. And pepper to taste, and bring to a simmer. Serve, garnishing each bowl with a drizzle of extra virgin olive oil and some crusty bread.

Instructions

  • 1. Heat the oil and butter in a heavy medium pot or Dutch oven over medium heat. Add the onions and bay leaves, sprinkle with salt and pepper and cook until tender and translucent.
  • 2. Add the Jerusalem artichokes and potatoes. Stir, then add 8 cups water and the thyme. Bring to a boil, and then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 20 minutes.
  • 3. Remove the bay leaves and thyme. Using a hand blender, puree until you have a smooth consistency.
  • 4. Add the cream and season with salt. And pepper to taste, and bring to a simmer. Serve, garnishing each bowl with a drizzle of extra virgin olive oil and some crusty bread.

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