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Velvety Jerusalem Artichoke Soup
Portions:
6
Preparation Time:
15
minutes
mins
Cooking Time:
40
minutes
minutes
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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
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Course
Appetizer
/
Soup
Diets
Gluten Free
/
Vegetarian