Cream of Jerusalem Artichoke Soup Recipe -
Cream of Jerusalem Artichoke Soup Recipe
  • READY IN 50 mins

Cream of Jerusalem Artichoke Soup

Recipe by  

"A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
  2. Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
  3. Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2003

This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe (esp. one that doesn't require peeling). I substituted non-dairy organic cream-based sauce base for the cream + vegetable stock for both the butter & the chicken stock, to make a vegan version -- turned out great!

Most Helpful Critical Review
Feb 01, 2007

Not sure if I did something wrong, but I found that the Jerusalem artichokes did not soften enough to puree smoothly - I even simmered them for an additional 20 min before trying to puree them. The texture was too rough for a cream soup and unfortunately, this kind of ruined the soup experience for me. Outside of the texture - the taste was good - different but good.

Apr 09, 2008

Pretty good recipe! I caramelized the onions until they were light brown and tossed in a couple of cloves of garlic when adding the potatoes and artichokes. I thought this added some nice depth.

Mar 02, 2009

This soup is delicious. I had no brandy, but added several garlic cloves, also a touch of nutmeg. I used my immersion blender to puree.

Aug 21, 2006

Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes before, it sounded interesting. It was easy to make and delicious. I will definately make it again.

Jan 18, 2011

I used shallots instead of onions, yogurt instead of cream and left out the brandy. A wonderfully delicate flavor, and very easy too!

Jan 13, 2011

Wow, my family loved this soup. I made it less rich by using 2 tbs butter instead of 1/4 cup and whole milk instead of cream. I used vegetable broth, and dry sherry instead of brandy. I also added 2 garlic cloves as suggested. We found it to be creamy, hearty and filling with a slightly smokey flavor from the sunchokes.

Oct 13, 2009

A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat, and it was still very rich.


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 686 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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