Jerusalem Artichoke Soup

  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

  1. 3 tablespoons olive oil
  2. 1 white onion, diced
  3. 1 bay leaf
  4. Salt
  5. 1 1/2 pounds Jerusalem artichokes, roughly chopped
  6. 1/2 potato, quartered
  7. 3 sprigs fresh thyme, tied with string, plus 1 sprig picked for garnish
  8. 1/2 cup 35-percent cream
  9. Extra-virgin olive oil, for drizzling

Instructions

  1. 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.
  2. 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.
  3. 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

 

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