Jerusalem artichoke soup is a favourite cook at this time of year. This much under-utilised vegetable is deliciously earthy and makes a lovely warming soup.
Jerusalem artichoke soup is a favourite seasonal cook in our house. These gnarly root vegetables make the most delicious bowl of soup!
This gnarly root vegetable is underutilised but with it’s wonderful earthy flavour is delicious in soups and stews. However just as heavenly simply roasted with a little seasoning.
I love Jerusalem artichokes, but find them impossible to buy in the shops or supermarkets locally.
I grow my own artichokes, or fartichokes as my children call them before dissolving into hysterics. Be mindful, they do given you a windy tummy!
What do Jerusalem artichokes taste like?
Now these gnarly little tubers are not going to win any beauty pageant, but they taste really good! The flavour of Jerusalem artichoke is somewhere between an artichoke and a really good potato.
How to prepare Jerusalem artichoke?
When making Jerusalem artichoke soup, start by giving the tubers a really good wash to remove the dirt and grit. Then use a sharp potato peeler to peel the tubers. You can also use a kitchen knife.
Once peeled, these gnarly tubers oxidise really quickly. So if you don’t plan to cook with the Jerusalem artichokes straight away, place in a bowl of cold water with a squeeze of lemon juice. This will stop them going brown.
Other ways to serve Jerusalem artichoke!
Aside from making a really delicious bowl of Jerusalem artichoke soup, they can be used in a variety of other ways.
Jerusalem artichoke is delicious roasted these along with other root vegetables, like parsnips, carrots and beetroot.
They make a mean vegetable gratin dish! Par boiled, sliced, layered into an oven-proof dish; wrapped in a cheese sauce and topped with a grating of cheese mixed with breadcrumbs!
They are also delicious roasted on their own in the oven with a little drizzle of oil and some seasoning.
However, today I’ve decided to use up the last of this years crop making one of my favourite soups. Jerusalem artichoke soup is simply cooked, but a bowl of comfort that I’ve enjoyed for years.
Can I make this soup in advance?
As with most soup, this is a great make ahead dish. Once cooked and cooled completely, pop it into a suitable container with a tight fitting lid. The soup can then be stored in the fridge for a couple of days.
Can I freeze this soup?
Once cooked and cooled this soup can also be frozen and stored in the freezer for up to 3 months. When ready to eat, defrost the soup and once defrosted heat to piping hot and serve.
Grow your own!
For the last two years I’ve grown Jerusalem artichokes at the back of my raised bed and I have a good harvest during the Winter months, when there isn’t much else growing.
They need little more than compost and some sunshine.
However, if you decide to grow your own Jerusalem artichoke, be warned, they are invasive!
I clear my vegetable beds thoroughly every spring and throw back in a few tubers for next year’s crop. But make sure you clear them all, otherwise you will have them sprouting up where you least expect them!
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Additional recipe suggestions:
If you like this soup then try some of these simple soup recipes:
- Cream of Parsnip & Nutmeg Soup
- Spicy Bean & Vegetable Soup
- Quick Leek & Potato Soup
- Thai Beetroot Soup
- Vegetable & Barley Broth
For some great hints and tips on how to make a great bowl of soup, have a read of our 20 Simple Soup Recipes post. This features some delicious soup recipes for you to try!
Jerusalem Artichoke Soup
Ingredients
- 50 g unsalted butter
- 1 large onion (chopped)
- 2 sticks celery (diced)
- 2 cloves garlic (crushed)
- 1 kg jerusalem artichoke (peeled and chopped)
- 1 ltr vegetable stock
- 200 ml double cream
- salt & pepper
Instructions
- Heat the butter in a large saucepan over a medium heat. Add the onion and celery and saute gently for 5 minutes taking care to soften but not colour the vegetables.
- Add the garlic and saute gently for a further minute, before adding the Jerusalem artichoke and vegetable stock to the saucepan. Turn the heat down and simmer gently until the vegetables are soft.
- Using a stick blender blitz the soup to a fine puree. Stir through the cream and season with salt and pepper to taste. Serve hot with crusty bread.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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