Jerusalem artichokes have a flavor that is difficult to compare with ordinary root vegetables. When cooked, their earthy sweetness develops a subtle nuttiness reminiscent of artichoke hearts, making them particularly suitable for creamy soups.
Unlike potatoes, Jerusalem artichokes contain substantial amounts of inulin, a carbohydrate that contributes to their distinctive texture. When simmered until tender and blended, the tubers produce a naturally smooth soup with relatively little cream.
In this recipe, leeks provide a mild onion flavor that complements the Jerusalem artichokes without overpowering them. Garlic and fresh thyme add aromatic depth, while a small potato helps create a thicker, more consistent texture.
The vegetables are gently sautéed before simmering in vegetable broth. This step develops their flavor while keeping the finished soup pale and delicate.
A small amount of heavy cream rounds out the texture, and fresh lemon juice provides just enough acidity to balance the sweetness of the cooked tubers.
For serving, thin slices of sautéed Jerusalem artichoke and fresh thyme make a simple garnish that highlights the soup’s main ingredient.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Jerusalem artichokes Soup
Ingredients
Equipment
Cooking Instructions
- Scrub the Jerusalem artichokes thoroughly under running water to remove soil from their irregular surfaces.
- Trim away any damaged or tough areas.
- The thin skins are edible, so peeling is optional. For a particularly pale, smooth soup, peel the tubers before chopping.
- Cut them into approximately 1-inch pieces.
- Slice the leek lengthwise and rinse between the layers to remove trapped dirt.
- Thinly slice the white and light green portions.
- Peel the potato and cut it into small cubes so it cooks at approximately the same rate as the Jerusalem artichokes.
- Heat the butter and olive oil in a large soup pot over medium-low heat.
- Add the sliced leek and cook for approximately 5 minutes, stirring occasionally.
- The leek should become soft and translucent without developing significant browning.
- Stir in the minced garlic and cook for approximately 30 seconds, until fragrant.
- Add the chopped Jerusalem artichokes and diced potato.
- Stir for 2-3 minutes, coating the vegetables with the butter and olive oil.
- Pour the vegetable broth into the pot.
- Add the thyme sprigs, bay leaf, salt, and pepper.
- Stir gently and bring the mixture to a simmer over medium heat.
- Reduce the heat to medium-low and partially cover the pot.
- Simmer for approximately 20-25 minutes, until the Jerusalem artichokes and potatoes are completely tender.
- A knife should slide easily through the largest pieces without resistance.
- Remove the Herbs
- Turn off the heat.
- Remove the thyme stems and bay leaf.
- Allow the soup to cool slightly before blending.
- Use an immersion blender to purée the soup directly in the pot until smooth.
- Alternatively, transfer the soup in batches to a countertop blender, following the manufacturer's instructions for blending hot liquids.
- If the soup is too thick, add a little warm vegetable broth until it reaches the desired consistency.
- Finish with Cream and Lemon
- Return the blended soup to low heat.
- Stir in the heavy cream and warm gently for approximately 2-3 minutes.
- Avoid boiling vigorously after adding the cream.
- Add the lemon juice, taste, and adjust the salt and pepper.
- Heat 1 teaspoon of olive oil in a small skillet over medium heat.
- Add the thinly sliced Jerusalem artichoke and cook for approximately 3–5 minutes, turning occasionally, until tender and lightly golden.
- Garnish with the sautéed Jerusalem artichoke slices, fresh thyme leaves, black pepper, and an optional drizzle of cream. Serve warm.
Nutrition
Notes
Peeling is optional: The thin skins are edible and contribute additional earthy flavor. Leaving them on may produce a slightly darker, less uniform soup, while peeling gives a paler appearance.
Check tenderness before blending: Jerusalem artichokes should be completely soft before puréeing. Undercooked pieces can leave a grainy texture, even when using a powerful blender.
Adjust the consistency carefully: The potato helps thicken the soup, and the puréed Jerusalem artichokes contribute body. If the soup becomes too thick, gradually add warm vegetable broth rather than extra cream.
Be aware of inulin: Jerusalem artichokes contain inulin, a fermentable carbohydrate that can cause gas or digestive discomfort for some people, particularly when eaten in large portions. Smaller servings may be more comfortable for those unfamiliar with the vegetable.
Storage and reheating: Refrigerate the soup promptly in a covered container and use within 3–4 days. Reheat gently over medium-low heat, stirring occasionally. Add a little broth if the soup has thickened during refrigeration.