Cream of Jerusalem Artichoke Soup with Saffron Cream
Dive into pure comfort with this luxurious Cream of Jerusalem Artichoke Soup with Saffron Cream, a velvety masterpiece that's as elegant as it is nourishing. This recipe highlights the nutty sweetness of Jerusalem artichokes, enhanced by the earthy depth of leeks, creamy potatoes, and the aromatic, golden touch of saffron. Blended to silky perfection, this soup is finished with a luscious saffron-infused cream that elevates its flavor and appearance to gourmet heights. Ready in under an hour, this dish is perfect for cozy dinners or an impressive starter for entertaining. Garnished with fresh parsley and a swirl of saffron cream, this soup is not only delicious but visually stunning—an ideal choice to warm up your evenings while indulging in something truly special.
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Recipe Information
Ingredients
- 500 grams Jerusalem artichokes
- 2 tablespoons Butter
- 1 medium Leek, sliced (white and light green parts only)
- 2 medium Garlic cloves, minced
- 200 grams Potatoes, diced
- 1 liter Vegetable stock
- 150 milliliters Heavy cream
- 0.25 teaspoons Saffron threads
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Peel and dice the Jerusalem artichokes. Rinse them in cold water to prevent browning and set them aside.
In a large pot, melt the butter over medium heat. Add the sliced leek and sauté for 4-5 minutes, stirring frequently, until softened but not browned.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the diced potatoes and Jerusalem artichokes, then pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the vegetables are tender.
While the soup is simmering, prepare the saffron cream. Gently warm the heavy cream in a small saucepan over low heat (do not let it boil). Add the saffron threads to the cream and stir. Allow the saffron to infuse the cream for 10 minutes, then remove from heat and set aside.
Once the vegetables are cooked, remove the soup from the heat and use an immersion blender to puree it until smooth. Alternatively, blend the soup in batches in a countertop blender, being careful of the hot liquid.
Return the soup to low heat and stir in the saffron cream, reserving a few tablespoons for garnish. Season the soup with salt and ground black pepper, adjusting to taste.
Serve the soup hot, garnished with a drizzle of the reserved saffron cream and a sprinkle of chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 17.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
