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A white plate with a soup spoon and 2 slices of grainy bread, with a small white bowl filled with Jerusalem artichoke soup garnished with thyme, truffle oil, and Jerusalem artichoke chips.
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5 from 1 vote

Jerusalem Artichoke Soup

This recipe uses Jerusalem artichokes in two ways: to make a creamy smooth soup and to make crisp and crunchy, golden chips that are added as a garnish. Leaving the peel on the chips gives them more of that flavor we love.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Appetizers
Cuisine: American
Servings: 6 servings
Calories: 280

Ingredients

For the soup

  • 2 tablespoons (1 oz) unsalted butter
  • 2 tablespoons olive oil
  • 1 large (7 oz) onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig thyme, leaves picked, plus extra for sprinkling
  • 2 1/4 pounds Jerusalem artichokes, scrubbed and peeled, if desired, cut into equal sized chunks
  • 3 cups store-bought or homemade vegetable broth
  • 1 cup whole milk
  • 1/3 cup heavy cream
  • Sea salt and freshly ground black pepper
  • Bread, to serve (optional)
  • A drizzle of truffle oil, to serve (optional)

For the artichoke chips

  • 2 (3 1/2 oz) Jerusalem artichokes, scrubbed
  • 1 to 2 tablespoons (1/2 to 1 ounce) unsalted butter
US - Metric

Instructions

Make the soup

  • In a large, heavy saucepan over medium heat, melt butter and olive oil. Add onion, garlic, and thyme leaves and cook until softened but not colored, 5 to 10 minutes.
  • Chop the Jerusalem artichokes into bite-sized pieces. Add them to the saucepan and cook until just tender, 10 to 15 minutes. Pour in the stock and bring to a boil, reduce heat and simmer for 20 minutes more.

Make the artichoke chips

  • Using a mandoline or vegetable peeler, finely slice the two unpeeled artichokes into 1/8-inch (3 mm) thick slices.
  • In a medium skillet over medium heat, melt the butter, then add the artichoke slices and fry, tossing until they're golden and crispy, 4 to 5 minutes.
  • Remove soup from heat, add milk and cream, and use an immersion blender to purée until smooth. Alternatively, you can carefully pour the soup into a regular blender and blitz until smooth. Season to taste with salt and pepper.
  • Divvy soup among warm bowls, top with a few artichoke crisps and a sprinkle of thyme leaves. Serve with bread on the side, if desired. A drizzle of truffle oil will not go amiss.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 500mg | Fiber: 3g | Sugar: 19g