Jerusalem Artichoke Soup
Delicious rich creamy thick soup!
The season for Jerusalem artichoke isn't long — usually October to April. In fall and winter, the taste and size of the artichoke are at their peak.
Jerusalem Artichoke Soup - history first
The name "Jerusalem artichoke" is deceiving — this root doesn't come from Jerusalem (or have anything to do with artichokes) at all. As far as we know, it was first cultivated in North America by Native Americans. Later, around the 1600s, Italian settlers used the name girasole for this root and brought it to Italy. Girasole means "turning toward the sun," and we believe the name Jerusalem evolved from girasole. "Artichoke" came later, because of its texture and taste resembling artichoke (I don't share that opinion, but how can you argue with history).Cooking the soup
This soup is creamy and thick, but we don't want a porridge-like texture. We want a rich, runny texture with a solid body — after all, it is a soup.When I make the Jerusalem artichoke soup I add about 2 small potatoes. I want that potato starch and rich texture — it's not a must, but highly recommended.
I also use leeks instead of onions. I find leeks much more delicate and suitable for this kind of soup — we want to preserve the earthy flavor of the Jerusalem artichoke and not overpower it with onions.
Method
- 1
Making the soup· 40-60 minutes
Set a large saucepan over medium-high heat. Add the olive oil and leeks, cook for 3 minutes, add the garlic and cook for another 2 minutes. Add the chicken stock, Jerusalem artichoke, potatoes, thyme and gently bring into a simmer. Reduce heat to low and cook for a minimum of 30 minutes with the lid on, I recommend cooking the soup for 1 hour to combine flavors well. Season with white pepper and cook for another 5 minutes.
- 2
Blending the soup· 15 minutes
Blend the soup with a hand blender or in a food processor into a fine paste. Pour the cream, season with nutmeg and cook for another 10 minutes on low heat.
- 3
serving
Pour the soup into a bowl, ad the sour cream and sprinkle with olive oil. serve immediately.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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