Soup of Jerusalem artichoke with dairy cream

Soup made from Jerusalem artichoke

A "fortune" in Jerusalem artichoke

If you have to buy Jerusalem artichoke in the supermarket, you can easily end up paying a "fortune" for these roots. People having the Jerusalem artichoke as plant in their garden will be more than happy to share the roots with you, as this plant very, very easily spreads it self.

So coming to work finding a big bag of Jerusalem artichoke just made my day, so a BIG thank you to a good working colleague for sharing his "treasure" of Jerusalem artichoke with me :-)

Another option you can try is soup of Jerusalem artichoke and mascarpone

UPDATE 3 November 2015:
This soup is being forward for the monthly blogging event Tea Time Treats having the theme of soups, borths and stocks. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.



Soup of Jerusalem artichoke and dairy cream: - 3-4 servings

• 500 g Jerusalem artichoke - peeled & chopped
• 1 onion - peeled & chopped
• 50 g butter
• 1 dl white wine
• 7,5 dl vegetable broth
• 2,5 dl dairy whipping cream, 38% fat



Onion and Jerusalem artichoke enjoying themselves in butter

• salt & pepper

1. Peel the Jerusalem artichoke. Cut those into smaller pieces. Do similar with the onion.
2. Melt the butter in a cooking pot.
3. Add the chopped Jerusalem artichoke and onion, and it softly fry for 10 minutes without the vegetable turning brown in colour.
4. Add the white wine and let it evaporate from the cooking pot.
5. Add the vegetable broth and let the soup cook for 20 minutes, until the Jerusalem artichoke pieces are soft.
6. Add the dairy whipping cream. And blend the soup together.
7. Season with salt & pepper. Cook up to the boil.
8. Serve together with bread.