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My review
Cream of Jerusalem Artichoke Soup
Michelle Chen
"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."
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Ingredients
50 m servings 491Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
1/27/2002
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...
Most helpful critical review
2/1/2007
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. ...
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1/27/2002
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...
4/9/2008
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.
2/27/2009
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.
8/21/2006
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.
2/1/2007
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. ...
1/12/2011
I used shallots instead of onions, yogurt instead of cream and left out the brandy. A wonderfully delicate flavor, and very easy too!
1/5/2011
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 ...
10/12/2009
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.
10/13/2010
Our family loves this soup! I don't use the cream, flour or brandy, but I do add garlic. We top it with shaved parmesan cheese and it's delicious!