Jerusalem Artichoke Soup

    50 minutes

    This is a wonderfully rich and creamy soup to make in winter when Jerusalem artichokes are in season.

    33 people made this

    Serves: 4 

    • 50g butter
    • 2 onions, minced
    • 500g Jerusalem artichokes, peeled and diced
    • 2 potatoes, peeled and diced
    • 1 tablespoon brandy
    • 1 tablespoon plain flour
    • 3 cups (750ml) chicken stock
    • 175ml double cream
    • salt and freshly ground black pepper to taste
    • generous handful chopped fresh parsley to garnish

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Melt the butter in a large pot over medium heat until foamy. Add the onions, Jerusalem artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
    2. Stir in the brandy and flour and cook for 1 minute. Gradually stir in about 3/4 of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor or blender and purée until smooth, adding more stock if needed.
    3. Return to the pot, stir in the cream and season well with salt and freshly ground black pepper. Simmer until heated through, but do not boil. Sprinkle with chopped parsley to serve.

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    Reviews in English (27)


    Easy tasty dish .  -  14 Jul 2012


    This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe (esp. one that doesn't require peeling). I substituted non-dairy organic cream-based sauce base for the cream + vegetable stock for both the butter & the chicken stock, to make a vegan version -- turned out great!  -  27 Jan 2002  (Review from Allrecipes USA and Canada)


    Pretty good recipe! I caramelized the onions until they were light brown and tossed in a couple of cloves of garlic when adding the potatoes and artichokes. I thought this added some nice depth.  -  09 Apr 2008  (Review from Allrecipes USA and Canada)