Velvety Jerusalem Artichoke Soup
Ingredients
- 750 g/1lb 11oz Jerusalem artichokes peeled and sliced
- 1 lemon thickly sliced
- 50 g/2oz butter
- 2 onions chopped
- 1 garlic clove crushed
- 1.5 litres/21/4pt vegetable stock
- 2 bay leaves
- ¼ teaspoon ground nutmeg
- 1 tablespoon freshly squeezed lemon juice
- 150 ml/5fl oz single cream
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- Place the sliced Jerusalem artichokes in a bowl with the lemon slices and cover with water to prevent browning.
- In a large saucepan, melt the butter over low heat.
- Add the chopped onions and crushed garlic, sweating gently for 3–4 minutes until soft and translucent.
- Drain the artichokes, discarding the lemon slices, and add them to the saucepan.
- Mix well and sweat gently for 2–3 minutes without allowing them to color.
- Pour in the vegetable stock and add the bay leaves, ground nutmeg, and freshly squeezed lemon juice.
- Season with salt and pepper.
- Bring the soup slowly to a boil, then cover and simmer gently for about 30 minutes until the artichokes are tender.
- Remove and discard the bay leaves.
- Allow the soup to cool slightly, then purée it in a blender or food processor until smooth.
- Pour the puréed soup into a clean saucepan and bring it to a boil.
- Reduce the heat, stir in the single cream, and cook gently without boiling for 2 minutes.
- Serve the velvety Jerusalem artichoke soup immediately, garnished with fresh parsley or chives if desired.
- Enjoy this creamy and flavorful soup as a delightful appetizer or light meal!
Notes / Tips / Wine Advice:
Wine advice:
A light and crisp Chardonnay or a dry Riesling would pair well with the earthy flavors of this soup.Nutritional Information
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 15 g | Fiber: 5 g | Sugar: 5 g