| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 18g | 10g | 34g |
| sugars | fibre | protein | salt |
| 6g | 5g | 9g | 0.75g |
One of my absolute favorite vegetables to cook is the under-appreciated Jerusalem artichoke, and one recipe in particular that I keep coming back to is my hearty, comforting Jerusalem Artichoke Soup. This soup is delightfully rich and creamy, with an earthy, slightly sweet flavor that’s balanced perfectly by the tartness of the fresh lemon juice. Not only does it taste fantastic, it’s incredibly nutritious too, packed full of fiber, iron and potassium. But what really sets this recipe apart for me is its incredible versatility—whether you’re in the mood for a warm, comforting meal on a chilly night or a light, refreshing lunch on a sunny afternoon, this soup never fails to hit the spot.
From Charleston to Jerusalem: A Soup with Southern Flair
Jerusalem Artichoke Soup may sound exotic, but it’s surprisingly simple to make. While it’s a far cry from my traditional Southern fare like biscuits and fried chicken, I’ve found that by using some of my go-to Southern cooking techniques and ingredients, I’ve been able to give this soup a bit of that homey, comforting flavor that’s so characteristic of Southern cuisine. The indulgent heavy cream, for instance, adds a richness that calls to mind my favorite Southern gravy, while the fresh parsley adds the same bright, fresh flavor that you’ll find in many a Southern seafood dish.
A Perfect Pairing: Surf and Soup
While the Jerusalem Artichoke Soup can certainly stand on its own, I find it pairs wonderfully with many of my other favorite dishes. Its creamy, comforting flavor works beautifully with a simple grilled fish, or if you’re feeling a bit more adventurous, a plate of crisp fried shrimp. Whether you’re coming in from a long day of surfing and craving something hot and satisfying, or you’re planning a cozy movie night and need a dish that’s quick and easy to prepare, this soup is a fantastic choice.
If you’re eager to try out this recipe for yourself, you can check out the full ingredient list and step-by-step instructions here. Just remember, cooking should be fun, so don’t be afraid to experiment and make this recipe your own. Enjoy!
What You’ll Need
- 2 lbs Jerusalem artichokes
- 1 medium onion
- 2 cloves of garlic
- 2 medium potatoes
- 1 tbsp olive oil
- 1 quart vegetable stock
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- A handful of fresh parsley
- Fresh lemon juice from 1 lemon
Method
Step One
Start by preparing your ingredients. Scrub your Jerusalem artichokes and potatoes clean under cold running water then pat them dry. Chop the Jerusalem artichokes, onion, and potatoes into small, evenly sized pieces. Mince the garlic cloves and finely chop the fresh parsley. Squeeze lemon for its fresh juice and set it aside.
Step Two
Heat the olive oil over medium heat in a large pot. Once the oil is hot, add the chopped onion. Sweat it until it becomes translucent and tender, but not browned. This should take about 5 minutes. While the onion is cooking, maintain the heat, add the minced garlic, and continue sautéing for another minute.
Step Three
Now, add the Jerusalem artichokes and potatoes into the pot. Pour in the vegetable stock enough to cover the vegetables. Season the soup with salt and pepper as per your taste. Bring the pot to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 20-25 minutes, or until the Jerusalem artichokes and potatoes are very tender.
Step Four
After the soup has simmered and the vegetables are tender, use an immersion blender (or a regular blender in batches) to puree the soup until it’s smooth. If the soup seems too thick, add a little more stock or water.
Step Five
Next, stir in the heavy cream, then adjust the seasoning if necessary. Heat the soup over low heat just until it’s hot. Do not let it come to a boil.
Step Six
Just before serving, add the fresh lemon juice and chopped parsley. Stir them into the soup and then ladle the soup into bowls. Serve the Jerusalem Artichoke Soup warm.
