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–+ servings

Jerusalem artichoke soup

Creamy Jerusalem artichoke soup, the winner of all winter soups. Rich, hearty and bursting with flavor. This delicious soup is true comfort food!
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US customary - Metric
Preparation10 minutes
Cook time15 minutes
Total time25 minutes
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Ingredients

4 people
  • 2 shallots (chopped)
  • 2 cloves garlic (chopped)
  • 750 gram celeriac
  • 500 gram Jerusalem artichokes
  • 1000 ml vegetable stock
  • 15 gram parsley (fresh)
  • 45 ml extra virgin olive oil (+ extra)

Equipment

  • Vegetable peeler
  • Large pot
  • Immersion blender

INSTRUCTIONS (how to make this recipe):

  • Heat a little olive oil in a saucepan and sauté the shallot and garlic.
  • Peel and chop the celeriac and Jerusalem artichokes. Add to the pan and sauté until the vegetables are soft.
  • Add the vegetable stock and bring to a boil, let cook for about 10 minutes.
  • Blend with an immersion blender or hand blender until the soup is creamy. Season to taste with salt and pepper.
  • Make the parsley oil by chopping the parsley very finely and mixing it with some olive oil. Serve the Jerusalem Artichoke soup with a drizzle of the oil and enjoy!
Nutrition information per portion
Calories: 286kcal | Carbohydrates: 45g | Proteins: 6g | Fats: 11g | Saturated fats: 2g

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