Cream Of Jerusalem Artichoke Soup With Saffron Crea

Name: Cream Of Jerusalem Artichoke Soup With Saffron Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 onion, chopped; 1 elephant garlic clove, minced; 1 lb jerusalem artichoke, peeled and cut into chunks; 3 1/4 cups fresh chicken stock or 3 1/4 cups fresh vegetable stock; 2/3 cup whole milk; 2/3 cup heavy cream; 1 pinch saffron; salt; white pepper; fresh chives, for garnish

Servings: persons

1
Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
2
Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
3
Next pour in the stock and milk. Cover again and simmer for 10 minutes.
4
Use an immersion blender to puree the soup until smooth.
5
Add half the heavy cream and season soup with salt and pepper. Reheat gently.
6
Lightly whip the remaining heavy cream and the saffron powder together.
7
Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
8
Garnish the soup with fresh chives.
9
Serve immediately.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, 1 onion, chopped, 1 elephant garlic clove, minced, 1 lb jerusalem artichoke, peeled and cut into chunks, and more.

Yes, Cream Of Jerusalem Artichoke Soup With Saffron Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Jerusalem Artichoke Soup With Saffron Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions