Cream of Jerusalem Artichoke Soup

Name: Cream of Jerusalem Artichoke Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
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

Rating: 4.38 stars

26 Ratings
27 Reviews
1 Photo

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.

By Michelle Chen

Gallery

Recipe Summary test

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.
Step 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.

Nutrition Facts

Per Serving:

491 calories; protein 10g; carbohydrates 47.2g; fat 29.3g; cholesterol 91.6mg; sodium 686.4mg. Full Nutrition

Reviews (27)

Most helpful positive review

MAGMAN_OU

10/11/2003

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! Read More

Helpful

(19)

Most helpful critical review

CANRUNGREEN

02/01/2007

Not sure if I did something wrong but I found that the Jerusalem artichokes did not soften enough to puree smoothly - I even simmered them for an additional 20 min before trying to puree them. The texture was too rough for a cream soup and unfortunately this kind of ruined the soup experience for me. Outside of the texture - the taste was good - different but good. Read More

Helpful

(6)

26 Ratings

5 star values: 16
4 star values: 6
3 star values: 2
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MAGMAN_OU

10/11/2003

Helpful

(19)

TheLovelySpoon

04/09/2008

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. Read More

Helpful

(17)

lizoloon

03/02/2009

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. Read More

Helpful

(12)

Artyjan

08/21/2006

Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes before it sounded interesting. It was easy to make and delicious. I will definately make it again. Read More

Helpful

(9)

CANRUNGREEN

02/01/2007

Helpful

(6)

emarika

10/13/2009

A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat and it was still very rich. Read More

Helpful

(4)

Lydland

01/13/2011

Wow my family loved this soup. I made it less rich by using 2 tbs butter instead of 1/4 cup and whole milk instead of cream. I used vegetable broth and dry sherry instead of brandy. I also added 2 garlic cloves as suggested. We found it to be creamy hearty and filling with a slightly smokey flavor from the sunchokes. Read More

Helpful

(4)

spaceweave

01/18/2011

I used shallots instead of onions yogurt instead of cream and left out the brandy. A wonderfully delicate flavor and very easy too! Read More

Helpful

(4)

MILIC13

11/22/2005

i had never cooked with jerusalem artichokes before - this soup was excellent - unique tasting and hearty. Read More

Helpful

(3)

More Reviews

Back to Cream of Jerusalem Artichoke Soup

All Reviews for Cream of Jerusalem Artichoke Soup

- of Reviews

Cream of Jerusalem Artichoke Soup

Servings Per Recipe: 4
Calories: 490.8

% Daily Value *

protein: 20 %

carbohydrates: 15 %

dietary fiber: 21 %

sugars:

fat: 45 %

saturated fat: 90 %

cholesterol: 31 %

vitamin a iu: 27 %

niacin equivalents: 49 %

vitamin b6: 31 %

vitamin c: 58 %

folate: 14 %

calcium: 9 %

iron: 31 %

magnesium: 20 %

potassium: 35 %

sodium: 28 %

thiamin: 38 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Cream of Jerusalem Artichoke Soup

1 of 27

All Reviews

MAGMAN_OU

10/11/2003

Helpful

(19)

TheLovelySpoon

04/09/2008

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.

Helpful

(17)

lizoloon

03/02/2009

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.

Helpful

(12)

Artyjan

08/21/2006

Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes before it sounded interesting. It was easy to make and delicious. I will definately make it again.

Helpful

(9)

CANRUNGREEN

02/01/2007

Helpful

(6)

emarika

10/13/2009

A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat and it was still very rich.

Helpful

(4)

Lydland

01/13/2011

Helpful

(4)

spaceweave

01/18/2011

I used shallots instead of onions yogurt instead of cream and left out the brandy. A wonderfully delicate flavor and very easy too!

Helpful

(4)

MILIC13

11/22/2005

i had never cooked with jerusalem artichokes before - this soup was excellent - unique tasting and hearty.

Helpful

(3)

1 of 1 Cream of Jerusalem Artichoke Soup

Barbi113

Success!Thanks for adding your feedback.

Congrats! You saved Cream of Jerusalem Artichoke Soup to your Favorites

Cream of Jerusalem Artichoke Soup

13 Flavorful Ways to Cook a Whole Chicken in the Slow Cooker

15 Mexican-Inspired Ground Beef Casseroles That Deliver Big Flavor With Every Satisfying Bite

Super Bowl Sunday Drinks to Get Your Game Day Party Started

Cream of Jerusalem Artichoke Soup

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (27)

Most helpful positive review

Most helpful critical review

All Reviews for Cream of Jerusalem Artichoke Soup

Account

More

Account

More

Cream of Jerusalem Artichoke Soup

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (27)

Most helpful positive review

Most helpful critical review

All Reviews for Cream of Jerusalem Artichoke Soup