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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."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (12)

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 Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 11, 2003 by MAGMAN_OU   view full review
This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 9, 2008 by TheLovelySpoon   view full review
Pretty good recipe! I caramelized the onions until they were light brown and tossed in a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 2, 2009 by lizoloon   view full review
This soup is delicious. I had no brandy, but added several garlic cloves, also a touch of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 21, 2006 by Artyjan   view full review
Wonderful recipe. I love making soups and even though I had never tried Jerusalem Artichokes...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 1, 2007 by CANRUNGREEN   view full review
Not sure if I did something wrong, but I found that the Jerusalem artichokes did not soften...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 18, 2011 by spaceweave Supporting Member (Click to learn more about Supporting Membership)  view full review
I used shallots instead of onions, yogurt instead of cream and left out the brandy. A...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 13, 2011 by Lydland   view full review
Wow, my family loved this soup. I made it less rich by using 2 tbs butter instead of 1/4 cup...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 13, 2009 by emarika   view full review
A classy soup. I used cognac instead of brandy ans skim milk instead of cream to cut the fat,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 14, 2010 by Zenmama   view full review
Our family loves this soup! I don't use the cream, flour or brandy, but I do add garlic. We...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 22, 2005 by MILIC13   view full review
i had never cooked with jerusalem artichokes before - this soup was excellent - unique tasting...

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