Jerusalem Artichoke Soup A
Description
This luxurious Jerusalem artichoke soup transforms humble roots into a silky, comforting bowl of warmth. The natural sweetness and nutty flavor of the sunchokes are perfectly balanced by aromatic leeks and carrots, softened in butter until tender. A splash of heavy cream and a dusting of fresh nutmeg elevate the dish, adding richness and a subtle spice note that lingers on the palate. Ideal for chilly evenings, this soup offers a sophisticated yet home-style experience. It is simple to prepare using pantry staples, making it a reliable favorite for weeknight dinners or when you want to impress guests with minimal effort. Serve it as a starter or a light main course for a satisfying meal.Ingredients
Directions
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Brush and scrub Jerusalem artichokes under cold running water to remove dirt.
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Cut artichokes into 1/4 inch slices and toss with lemon juice to prevent browning.
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Melt butter in a 4-quart nonreactive saucepan over medium heat.
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Add leek, carrot, and Jerusalem artichokes with lemon juice to the pan.
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Cover and cook over gentle heat for 20 minutes, stirring occasionally.
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Add 2 1/2 cups stock or water, 1 teaspoon salt, and 1/4 teaspoon pepper.
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Cover and simmer for another 25 minutes until vegetables are tender.
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Remove from heat and puree the soup with an additional 1/2 cup stock or water and cream.
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Pass puree through a drum sieve for a smooth consistency.
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Return soup to a clean saucepan and reheat gently.
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Ladle soup into warm bowls and dust each portion with freshly grated nutmeg.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 53.3kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 90.8mg4%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 6.1g25%
- Sugars 0.3g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Jerusalem artichokes (sunchokes) contain inulin, which may cause digestive discomfort in some people. Start with smaller portions if you are new to them.
For a vegan version, substitute butter with olive oil or vegan butter and heavy cream with coconut cream or cashew cream.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock if it has thickened too much.
If a drum sieve is not available, use an immersion blender for a slightly less smooth but still delicious texture.
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