This delicious, creamy Jerusalem artichoke soup is a flavourful soup which is perfect for autumn and winter. Savoury and tasty, with hazelnuts and a hint of nutmeg.
The main thing:
The Jerusalem artichoke is a heritage vegetable which is not very well known. It has a distinctive appearance and a subtly sweet flavour. In terms of taste, the Jerusalem artichoke is similar to the artichoke, which is where the name “Jerusalem artichoke” comes from.
Jerusalem artichokes taste best when they are as fresh as possible, because you don't need to peel very fresh ones. This saves a lot of work, as peeling Jerusalem artichokes can be awkward due to their uneven surfaces.
Jerusalem artichokes are not always for sale in supermarkets, but you can usually find them (when in season) at greengrocers or wholesalers.
Made by Véronique
Published at 2023-12-22, this recipe is for 8 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 31-12-2023
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Peel the Jerusalem artichokes, if necessary. Due to their shape, this is not always easy. To make it easier, you can, if you wish, blanch them briefly in boiling water. The skin will then easily rub off.
Cut the Jerusalem artichokes into chunks, placing them immediately in cold water to avoid discolouration.
Wash the leek and cut the white part into slices. Peel the garlic cloves and chop coarsely. Peel the potatoes and cut them into pieces.
Heat a dash of olive oil in a large saucepan and sauté the leeks and garlic in it for a few minutes over a high heat.
Add the Jerusalem artichoke and potato and cook for about 5 more minutes.
Pour in 1.5 litres of chicken stock and bring to a boil. Place a lid on the pan once the soup is boiling and turn down the heat.
Let the Jerusalem artichoke soup cook for around 20 minutes. Meanwhile, chop the hazelnuts quite finely.
Purée the soup; you can do this with a stick blender or in a regular blender. Season to taste with salt and pepper.
Serve the soup with crème fraîche, chopped hazelnuts, a pinch of nutmeg and a little hazelnut oil. Garnish with fresh parsley if desired. Enjoy!
What are Jerusalem artichokes?
Jerusalem artichokes are a tuber with a knobbly appearance, and come in various colours, usually light brown or pink. This vegetable is white inside and has a slightly sweet, nutty flavour, which is similar to artichoke.
How can I peel Jerusalem artichokes?
When Jerusalem artichokes are fresh from the ground, there is no need to peel them. Jerusalem artichokes can only be stored for a short time as the skin dries out quickly and then they do need to be peeled. This is best done with a small knife because they have a knobby surface, just like fresh root ginger.