Creamy Jerusalem artichoke soup
Jerusalem artichoke soup made from fresh homegrown vegetables is such a treat in spring.
- jerusalem artichokes
- onion or leek
- vegetable stock
- white wine
Jerusalem artichokes taste best in spring, and I just love making soup with them. This smooth and creamy soup works really well as a starter or a main dish too for that manner. I don't really go by a recipe but instead, use a particular pot that I know gives me enough Jerusalem artichoke soup for two meals. If you want to do it by the book, they say that around 18 ounces (500 grams) of root vegetables is enough for four people.
Some people are sensitive to Jerusalem artichokes, but if you boil them for a little while and then pour out the water and replace it with new water, the substances that might cause stomach issues will disappear.
Peel and chop the Jerusalem artichokes.
Boil for around 3 minutes.
Pour the water out and put the Jerusalem artichokes to the side.
Chop garlic and onion and pan-fry in a soup pot with butter.
Add the Jerusalem artichokes.
Pour water and vegetable stock in the pot, just enough to cover the vegetables.
Add white wine and season with salt and pepper.
Boil until the Jerusalem artichokes are soft.
Blend the soup.
Add cream and some extra water if it's too thick.
Season with more salt if necessary and let it simmer for a few minutes.
Garnish the Jerusalem artichoke soup with chopped parsley and serve with a large salad. And a nice piece of bread of course!
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg