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Cream of Jerusalem Artichoke Soup

By: Michelle Chen  
"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."

Rating: This weblink has been rated 9 times with an average star rating of 4.2 Read Reviews (7)

Rate/Review | 224 people have saved this

What to Drink?
Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup butter
  • 2 onions, minced
  • 1 pound Jerusalem artichokes, roughly chopped
  • 2 potatoes, peeled and cubed
  • 1 tablespoon brandy
  • 1 tablespoon all-purpose flour
  • 3 cups chicken broth
  • 3/4 cup heavy whipping cream
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 491 | Total Fat: 29.3g | Cholesterol: 92mg

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reviews custom versions people who saved this

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by MAGMAN_OU 
This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by TheLovelySpoon 
Pretty good recipe! I caramelized the onions until they were light brown and tossed in a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by lizoloon 
This soup is delicious. I had no brandy, but added several garlic cloves, also a touch of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2007 by CANRUNGREEN 
Not sure if I did something wrong, but I found that the Jerusalem artichokes did not soften... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2006 by Artyjan 
Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by emarika 
A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2005 by MILIC13 
i had never cooked with jerusalem artichokes before - this soup was excellent - unique tasting... MORE

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