Jerusalem Artichoke Soup Recipe

Name: Jerusalem Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, peeled and diced in 1/2-inch pieces; 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 1 1/2 pounds Jerusalem artichokes (also known as California sunchokes), peeled; 4 cups chicken broth; Salt and freshly ground pepper to taste; 10 to 12 blanched almonds; 2 tablespoons water; Pinch saffron; Juice of 1/2 lemon; 2 tablespoons flat parsley with stems, diced

Servings: persons

2 medium onions, peeled and diced in 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 pounds Jerusalem artichokes (also known as California sunchokes), peeled
4 cups chicken broth
Salt and freshly ground pepper to taste
10 to 12 blanched almonds
2 tablespoons water
Pinch saffron
Juice of 1/2 lemon
2 tablespoons flat parsley with stems, diced

1
Using a heavy casserole, sweat the onions in the olive oil over low heat, covered, about 20 minutes.
2
Uncover, add the garlic and artichokes and increase heat.
3
Continue sauteeing for a few more minutes.
4
Add the chicken broth, and salt and pepper to taste.
5
Bring to a boil, and cover.
6
Simmer for 30 minutes.
7
Meanwhile, using a spice grinder, grind the almonds, and mix with water.
8
Whisk mixture into the soup with the saffron strands and the lemon juice.
9
Reheat, sprinkle with parsley and serve.

1930

kcal

Calories

142

Fat

Carbs

128

Protein

Fat Carbs Protein

* 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 11 ingredients. The key ingredients include: 2 medium onions, peeled and diced in 1/2-inch pieces, 2 tablespoons extra-virgin olive oil, 1 clove garlic, minced, 1 1/2 pounds Jerusalem artichokes (also known as California sunchokes), peeled, 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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