Jerusalem artichoke soup is a favourite cook at this time of year. This much underutilised vegetable is deliciously earthy and makes a lovely warming soup.
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
Jerusalem artichokes are a seasonal vegetable, abundant in the Winter months. However this soup does freeze really well if you want to prolong the season.Once peeled, these gnarly tubers oxidise really quickly, so if not cooking with straight away, place in a bowl of cold water with a squeeze of lemon. This will stop them going brown.
Nutrition Facts
Jerusalem Artichoke Soup
Amount Per Serving
Calories 305Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 64mg21%
Sodium 23mg1%
Potassium 767mg22%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 17g19%
Protein 4g8%
Vitamin A 732IU15%
Vitamin C 9mg11%
Calcium 53mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •