How to Make Cream of Jerusalem Artichoke Soup - A Step-by-Step Guide

When it comes to warming and comforting winter dishes, nothing beats a creamy, velvety soup. And if you're looking to add some excitement to your soup repertoire, then a Cream of Jerusalem Artichoke Soup is the perfect dish to try. Jerusalem artichokes, also known as sunchokes, are a root vegetable that resembles a knobbly potato but has a unique and nutty flavor that sets it apart. This recipe takes advantage of the Jerusalem artichoke's distinct taste and creamy texture to create a luxuriou...

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Ingredients

  • ¼ cup butter
  • 2 onions, minced
  • 1 pound Jerusalem artichokes, roughly chopped
  • 2 potatoes, peeled and cubed
  • 1 tablespoon brandy
  • 1 tablespoon all-purpose flour
  • 3 cups chicken broth
  • ¾ cup heavy whipping cream
  • salt and pepper to taste
  • ¼ cup chopped fresh parsley, for garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • Nutrition

    491 cal.

    • Total Fat: 29g
    • Saturated Fat: 18g
    • Cholesterol: 92mg
    • Sodium: 686mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 5g
    • Total Sugars: 15g
    • Protein: 10g
    • Vitamin C: 35mg
    • Calcium: 86mg
    • Iron: 6mg
    • Potassium: 1230mg