Jerusalem artichoke soup

| December 4, 2012 | Reply

Jerusalem? Artichoke? Despite the name it has nothing to do with the common artichokes. On the contrary, it’s a variety of tubers. For that reason and to avoid confusion, people have recently started to refer it as sunchoke or sunroot. About the main point: Taste… we could say that it is related to artichokes in a delicate-sweet way, especially now available on their peak season.

Servings: 4-6

You need:

  • 2 tablespoons olive oil 
  • 1kg jerusalem artichokes, peeled-quarted
  • 1 potato, peeled-quarted
  • 2 spring onions
  • 1 leak, medium size
  • ½ green apple, peeled
  • 2-3 sprigs coriander, finely chopped
  • 2-3 basil leaves
  • 500ml milk
  • salt and pepper to taste


Heat a medium pot. Add all the ingredients except milk. Sauté for 3 minutes stirring occasionally. Pour in the milk . Season with salt and pepper.

Bring to a boil and simmer in a medium-low heat, covered, until the jerusalem artichokes are completely tender. If the liquid reduces too much during cooking, add water.

Puree the soup in a liquidizer (or a hand blender) until smooth.

mycookingsecrets thoughts:

Playing with colours. Using the whole spring onion and leak including it’s tender green parts you get a green hue, like the one in the picture above.

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Category: Soups

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