0.0 – 0 reviews • Gluten Free
Level: |
Intermediate |
Total: |
1 hr |
Prep: |
20 min |
Inactive: |
10 min |
Cook: |
30 min |
Yield: |
4 servings |
Level: |
Intermediate |
Total: |
1 hr |
Prep: |
20 min |
Inactive: |
10 min |
Cook: |
30 min |
Yield: |
4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 white onion, diced
- 1 bay leaf
- Salt
- 1 1/2 pounds Jerusalem artichokes, roughly chopped
- 1/2 potato, quartered
- 3 sprigs fresh thyme, tied with string, plus 1 sprig picked for garnish
- 1/2 cup 35-percent cream
- Extra-virgin olive oil, for drizzling
Instructions
- Heat the oil in a medium pot over medium heat. Add the onions and bay leaf, sprinkle with salt and cook until tender and translucent. Add the Jerusalem artichokes and potatoes and stir. Add 8 cups water and the thyme bundle, and stir. Bring to a boil, then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 15 to 20 minutes. Remove the bay leaf and thyme bundle.
- In a blender, puree the soup in batches until smooth. Strain through a fine mesh strainer into a new pot. Bring to a boil and reduce to a simmer. Add the cream and season with salt. Serve, garnishing each bowl with a drizzle of extra-virgin olive oil and the thyme leaves.
- Cook’s Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts
Serving Size |
1 of 4 servings |
Calories |
385 |
Total Fat |
25 g |
Saturated Fat |
9 g |
Carbohydrates |
39 g |
Dietary Fiber |
4 g |
Sugar |
19 g |
Protein |
5 g |
Cholesterol |
41 mg |
Sodium |
637 mg |
Serving Size |
1 of 4 servings |
Calories |
385 |
Total Fat |
25 g |
Saturated Fat |
9 g |
Carbohydrates |
39 g |
Dietary Fiber |
4 g |
Sugar |
19 g |
Protein |
5 g |
Cholesterol |
41 mg |
Sodium |
637 mg |