Cream of Jerusalem Artichoke Soup

Rating: 4.38 stars
26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 Facts

Per Serving:
491 calories; protein 10g; carbohydrates 47.2g; fat 29.3g; cholesterol 91.6mg; sodium 686.4mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

MAGMAN_OU
Rating: 5 stars
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
Rating: 3 stars
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 Positive Least Positive Newest
MAGMAN_OU
Rating: 5 stars
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)
TheLovelySpoon
Rating: 4 stars
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
Rating: 5 stars
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)
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Artyjan
Rating: 5 stars
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
Rating: 3 stars
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)
emarika
Rating: 4 stars
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)
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Lydland
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
11/22/2005
i had never cooked with jerusalem artichokes before - this soup was excellent - unique tasting and hearty. Read More
Helpful
(3)
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