This Jerusalem artichoke soup is quite simply one of the most delicious things I know. It is wonderfully creamy and silky smooth, full of the flavour of the Jerusalem artichokes, which give it a mild, slightly nutty character.
I add potatoes to the soup, which make it extra substantial and give it a really soft, rounded flavour. Together with onion, garlic and thyme, you get a soup that is both simple and full of depth – and that delivers far more flavour than the little effort it takes.
It can be served very simply with a little fresh thyme and a good olive oil on top – or topped with crisp bacon, Parma ham or deep-fried Jerusalem artichokes for a little extra texture and flavour. Perfect as a starter or as a light evening meal with good bread on the side.
For a truly silky texture, I recommend blending the soup in a jug blender – it really makes a difference and gives you that completely smooth, creamy result. You can use a stick blender instead, but you won’t get quite the same smoothness.
When Jerusalem artichokes are in season
Jerusalem artichokes are in season from autumn right through to early spring. It is in the cold months that they taste their very best and develop their characteristic, slightly nutty flavour.
That is why Jerusalem artichoke soup is a classic autumn and winter soup – but it works just as well in the first months of spring, when you still want something warm and creamy. A lovely dish for the change of seasons, one that is warming yet feels light at the same time.
A little note on Jerusalem artichokes – Jerusalem artichokes and rumbling tummies
Jerusalem artichokes taste wonderful – slightly sweet, nutty and perfect in a creamy soup. But they also have a little… side effect that is worth knowing about;-)
Many people find that Jerusalem artichokes can cause stomach cramps and extra wind. That is because they contain inulin – a type of dietary fibre that our bodies cannot break down on their own. Instead it is fermented by the bacteria in the gut, and yes… that can cause a bit of activity.
Even when the Jerusalem artichokes are cooked – as in a soup – the inulin is still there. Cooking may make them a little gentler, but for many people they will still have the same effect.
So my best advice: enjoy the soup, but give some thought to the timing of serving it. It may not be the dish to put on the table the day before a wedding, a job interview or other important occasions;-)
A kind thought from me to you 🙂
Jerusalem artichoke soup
Ingredients
- 700 g Jerusalem artichokes, cleaned weight
- 400 g potatoes, peeled weight
- 30 g butter
- 1
large onion, roughly chopped
- 2 cloves
garlic, roughly chopped
- 6 sprigs fresh thyme, leaves picked
- 700-800 ml stock, chicken or vegetable
- 100 ml cream
- 1/2 lemon, juice only
-
A little olive oil
- Fresh thyme, to serve
- Salt and freshly ground pepper
Serving suggestions
- Jerusalem artichoke crisps – click here for the recipe
- Crisp bacon
- Crisp Parma ham
- Baguette
Method
- Scrub the Jerusalem artichokes clean and cut them into smaller pieces. You can leave the skin on. Cut the potatoes into smaller pieces as well.
- Melt the butter in a saucepan and sweat the onion for a couple of minutes until soft and translucent.
- Add the garlic, Jerusalem artichokes, potatoes and thyme and cook, stirring, for about 5 minutes. Add a little olive oil if needed.
- Pour in the stock, cover with a lid and simmer for 25-30 minutes – or until the Jerusalem artichokes and potatoes are tender.
- Add the cream and blend the soup until smooth – ideally in a jug blender, or alternatively with a stick blender.
- Season the soup to taste with freshly squeezed lemon juice, salt and freshly ground pepper.
- Serve the soup topped with a drizzle of good olive oil, fresh thyme and freshly ground pepper.
Nutrition
Premium
hvor meget svarer “per servering” til i gram?
Kan suppen laves om formiddagen og varmes op igen om aftenen?
Hej Maria
Det kan den sagtens ja 🙂
Warm wishes, Dianna
opskrifter jordskokke suppe
kok maj EGEDE hendirksen og
kok moicna klarskov jensen
Hej Maj
Jeg tror ikke helt jeg forstå din besked?
Rigtig god dag 🙂
Dbh Dianna
Hej
Er vægten på jordskokker før eller efter de er skrællet ?
Hejsa
Faktisk er jeg oftest begyndt at skrubbe dem grundigt, da der også sidder masser af smag i skrællen – så vægt er med skræl.
Warm wishes, Dianna
Hejsa 🙂 Kan suppen fryses?
Hej Iben
Du kan sagtens fryse suppen ja 🙂
Warm wishes, Dianna