Jerusalem Artichoke Soup
Creamy, comforting, and subtly nutty, this Jerusalem Artichoke Soup is a luxurious way to showcase the unique flavor of sunchokes. With a base of tender leeks, roasted garlic, and velvety heavy cream, this simple yet elegant soup offers a perfectly balanced flavor profile that’s both earthy and mildly sweet. The addition of chicken or vegetable stock creates a silky texture, while optional garnishes like fresh thyme and a drizzle of olive oil add a gourmet touch. Ready in just 45 minutes, this soup is as quick to prepare as it is satisfying. Perfect for a cozy appetizer or a light meal, this recipe is a must-try for those seeking a seasonal, restaurant-quality dish at home.
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Recipe Information
Ingredients
- 700 g Jerusalem artichokes (sunchokes)
- 2 medium Leeks
- 2 Garlic cloves
- 2 tbsp Butter
- 1 liter Chicken or vegetable stock
- 100 ml Heavy cream
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 2 sprigs Fresh thyme (optional, for garnish)
- 1 tbsp Olive oil (optional, for drizzling)
Instructions
Scrub the Jerusalem artichokes thoroughly under running water to remove any dirt. Peel them if desired, but the skin can be left on for a more rustic flavor. Roughly chop them into evenly sized pieces.
Trim and thoroughly wash the leeks to remove any grit. Slice the white and light green parts finely.
Peel and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the leeks and cook gently for 5-7 minutes until softened but not browned.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the chopped Jerusalem artichokes and cook for 2-3 minutes, allowing the flavors to meld.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the Jerusalem artichokes are tender when pierced with a fork.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
Stir in the heavy cream and season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
Reheat the soup gently if needed, but do not let it boil after adding the cream.
Ladle the soup into bowls. Garnish with a sprig of fresh thyme and a drizzle of olive oil, if desired. Serve immediately.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 75.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 259 mg | 20% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3673 mg | 78% | |
*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.
