Jerusalem artichoke soup
Recipe for a creamy soup with Jerusalem artichokes, potatoes and thyme.
Servings 4 Servings
Calories 358kcal
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
Instructions
- 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
Calories: 358kcal | Carbohydrates: 52g | Protein: 7g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 69mg | Potassium: 1252mg | Fiber: 6g | Sugar: 20g | Vitamin A: 664IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 7mg