| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 35 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 medium onion
- 1 large carrot
- 1 small celeriac
- 1 medium Yukon gold potato
- 1 medium bulb fennel, fronds reserved
- 1 medium turnip
- 5 Jerusalem artichokes
- 1/4 cup extra-virgin olive oil, more for drizzling
- 8 cups chicken stock
- Ground chile powder
Instructions
- Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don’t brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 7 g |
| Sugar | 26 g |
| Protein | 18 g |
| Cholesterol | 14 mg |
| Sodium | 788 mg |
Reviews
I could not get any Jerusalem artichokes here, so I added a couple extra potatoes, one red-skinned, and along with the carrot, I added a parsnip, as I had never made turnips or parsnips before. I was hoping to get a nice, thick soup, so I tried mashing the vegetables after they were cooked, but they were not cooperative. So I added some free-range chicken broth, and thought that the soup did not really need four more cups of broth. I added two cups, despite my fear it would be too thin, and after cooking for 15-20 minutes, I didn’t get the sense the soup was going to “come together.” So I took out a cup or so of vegetables and broth to cover, and put it in the blender after it cooled off for a few minutes. I did not think it needed the garnishes, although a little chile powder did not really take away from the flavor. I think I will puree a lot of the remaining soup. I may end of adding two cups of bouillon to make it thinner for heating it up. This soup has a lot more complex flavor than just a potato soup. I liked it! I would like to know how it tastes with Jerusalem artichokes!