How to Make Jerusalem Artichoke Soup

Jerusalem artichoke soup is a very simple to prepare dish that makes a wonderful meal on a cold fall or winter evening. The rich, earthy flavor of the fresh Jerusalem artichokes mixed with the fresh thyme and heavy cream creates a complex, satisfying dish, especially when topped with bay scallops or shaved black truffles and served with crisp Italian bread, lemon-thyme butter and a glass of crisp, dry white wine with just enough sweetness to balance the dish.

Things You'll Need

• 2 tbsp. virgin olive oil
• 1 tbsp. unsalted butter
• White onion, finely chopped
• Stalk celery, finely chopped
• Garlic clove, minced
• 1 1/2 lb. Jerusalem artichokes, trimmed
• Sea salt (to taste)
• Coarse black pepper (to taste)
• Sprig fresh thyme
• 4 cups chicken stock
• 1/3 cup heavy cream

Instructions

1. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions, celery, garlic and Jerusalem artichokes. Cook for 5 minutes, stirring regularly with a wooden spoon, making sure not to brown the vegetables. Season with salt and pepper to taste and add the fresh thyme sprig.

2. Add the stock to the saucepan and bring to a boil. Lower the heat and simmer for 22 to 25 minutes or until vegetables are tender.

3. Remove the pan from heat and discard the thyme. Transfer the soup in batches to a blender and puree. Pour the soup through a fine sieve into a clean saucepan.

4. Add the heavy cream and heat over low heat until warm. Transfer the soup to individual bowls and serve immediately.

Tips & Warnings

• Use fresh Jerusalem artichokes. The best place to find good artichokes is at a farmer's market or local organic produce store if available.

References

• La Tartine Gourmande

Resources

• All Recipes: Soup Recipes
• Food Network: Soup Recipes