Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Jerusalem artichokes, roughly chopped
potatoes, peeled and cubed
heavy whipping cream
salt and pepper to taste
chopped fresh parsley, for garnish
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!
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.
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.
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.
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.
I used shallots instead of onions, yogurt instead of cream and left out the brandy. A wonderfully delicate flavor, and very easy too!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Jerusalem Artichoke Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 263
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make rich, creamy mushroom soup from scratch.
See how to make creamy fresh asparagus soup.
See how to make a simple, quick homemade broccoli soup recipe.