Jerusalem Artichoke Soup

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A delicious, light and creamy soup that can be served hot or cold, kind of like Vichyssoise

Preparation time: 15 min
Cooking time: 1 hour

Serves: 4

Dietary guidance: v 

Tags: soup · artichoke · potato · jerusalem · sunchoke ·


CREAM OF JERUSALEM ARTICHOKE SOUP (for 4 as a man or 6 as a starter)

1 lb (about 500g) Jerusalem artichokes

2 medium or 1 large onion, minced

1 clove garlic, crushed

1/4 cup of butter (you can use olive oil instead)

2 potatoes

1Tbsp brandy (optional)

3 cups chicken broth (or veggie broth for the veggies)

1 cup of whole milk

Salt and pepper to taste

chopped parsley to garnish


Scrub the Jerusalem artichokes (or peel if you prefer) and chop roughly. Peel and dice the potatoes, mince the onions (by hand or in the food processor) and crush the garlic. Heat the butter or olive oil in a large saucepan over medium heat until frothing, then add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes. Uncover and cook for a further 10 minutes, making sure the bottom of the pan doesn't burn.

Stir in the brandy and two cups of stock, stirring continuously until the soup boils. Simmer until all the 'chokes and potatoes are soft enough to mash (probably about 10 minutes).

Transfer to a food processor and puree until smooth. Add the last cup of stock, or more if needed, depending how thick you want it.

Return to pan, add milk and season well. Reheat, spoon into bowls and garnish with a blob of sour cream, a handful of chopped parsley (optional). Serve with crusty bread to mop up the last delicious drop.

thanks to CookSister from whom this recipe is adapted!

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