Jerusalem Artichoke Soup With Prawns


Make a delicious soup with this often overlooked vegetable. Our Jerusalem artichoke soup with prawns is wonderfully creamy. Recipe for 6 people, ready in 40 minutes.

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Jerusalem artichoke soup with prawns
Veronique van Ohmydish

Made by Véronique

Published at 2014-12-01, this recipe is for 6 people and takes 40 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: 23-08-2023

40 minutes 6 people Starters
Jerusalem artichoke soup with prawns


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  • 750 grams Jerusalem artichokes
  • 1 leek
  • 2 garlic cloves
  • 4 shallots
  • 1 litre chicken stock
  • 550 ml cream
  • 8 large prawns
  • Olive oil for frying
  • Salt and pepper, to taste

Kitchen equipment

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  • 1 large saucepan
  • 1 large frying pan
  • Stick blender, or regular blender
  • Chef's knife
  • Bowl
  • Chopping board

Jerusalem Artichoke Soup With Prawns

40 minutes 6 people Starters

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Preparation – 10 minutes

Peel the Jerusalem artichokes and cut them into chunks. Cut the shallots and garlic into dice. You don't have to cut the ingredients very finely since everything will be puréed later on. Rinse and clean the leek and cut it into small chunks.

Preparing the prawns is very easy, you just need to peel the scampi and remove the intestinal tract. After cleaning, place the prawns in a bowl of cold water. Alternatively, you can buy prawns which have been ready cleaned and prepared, which can usually be found in the freezer section of the supermarket.

It's best to use home-made chicken stock, but the store-bought stock will be fine too.

Jerusalem artichoke soup with prawns
Jerusalem artichoke soup with prawns

Finishing the Jerusalem artichoke soup with prawns – 30 minutes

Heat olive oil in a large saucepan and sauté the garlic, shallots and Jerusalem artichoke for 3 - 5 minutes. Deglaze with the chicken stock, cover, and let the soup simmer for around 20 minutes. Keep the lid on the saucepan to prevent the Jerusalem artichoke soup from losing too much moisture. Purée into a soup with a stick blender or regular blender.

You can pass the Jerusalem artichoke soup through a sieve to make an even smoother, velvety soup. Fry the prawns. To do this, heat a large frying pan over medium heat.

Pour a drizzle of olive oil over the prawns and place them in the hot frying pan (don't move them around). Turn the prawns after a minute or so, and fry the other side. Thread the prawns along a skewer and place on top of the soup bowl to keep them warm.

Just before serving, stir the cream into the soup and season with salt and pepper.

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