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."
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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
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