Jerusalem Artichoke Soup Recipe

Name: Jerusalem Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 jerusalem artichokes,peeled and coarsely chopped; 3/4 cup shallots, minced; salt; white pepper; 1 tablespoon olive oil; 4 cups vegetable stock; 3 cups water; 1/2 cup white wine; 1 bay leaf; 5 sprigs of parsley; 1 clove garlic; 1 medium carrot; 6 mushrooms

Servings: persons

12 jerusalem artichokes,peeled and coarsely chopped
3/4 cup shallots, minced
salt
white pepper
1 tablespoon olive oil
4 cups vegetable stock
3 cups water
1/2 cup white wine
1 bay leaf
5 sprigs of parsley
1 clove garlic
1 medium carrot
6 mushrooms

1
In a stock pot or pressure cooker sweat the shallots in olive oil then add the jerusalem artichokes and cook til tender. Add salt and pepper.
2
Pour in the liquids and add the bay leaf, parsley, garlic and carrot. Bring to a simmer and cook for 30 -45 min or 7 minutes if you are using a pressure cooker.
3
Remove the parsley and carrot and bay leaf. Puree the soup with an immersion blender.
4
slice mushrooms and saute over high heat in butter or olive oil til tender . Place a few pieces in the bowl when serving the soup

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 12 jerusalem artichokes,peeled and coarsely chopped, 3/4 cup shallots, minced, salt, white pepper, and more.

Yes, Jerusalem Artichoke Soup 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.

Jerusalem Artichoke Soup

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