Jerusalem Artichoke Soup: the recipe for a creamy and tasty pureed dish

The Jerusalem artichoke soup is a creamy, light and delicate dish. It is perfect for people who follow a healthy and balanced diet but still want to eat a tasty dish.

Very simple to make, just cook the Jerusalem artichoke with shallots, potatoes and vegetable broth, then blend everything until super creamy. Finally, garnish it with toasted bread croutons and a drizzle of oil The result will be a warm comfort food that will pamper you during a cold evenings.

The Jerusalem artichoke is a tuber native to North America with a texture similar to that of potatoes. It has with a sweet and characteristic flavor, which can recall the artichoke, the Jerusalem artichoke is a vegetable rich in fiber, vitamins and mineral salts. At the same time the Jerusalem artichoke is versatile and low in calories, so you can cook it in different ways.

You can serve the Jerusalem artichoke soup as a light first course or as a side dish together with meat or fish main courses. Arranged in small single-serving bowls, the Jerusalem artichoke pureed soup also becomes a very tasty appetizer.

So let’s find out how to make Jerusalem artichoke soup following our simple recipe.

Tips

You can enrich the Jerusalem artichoke soup with a creamy cheese, a spoonful of natural Greek yogurt or a drop of coconut milk.

You can also add your favorite aromatic herbs and spices.

How to store Jerusalem Artichoke Soup

The Jerusalem artichoke soup can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days. The Jerusalem artichoke pureed soup can also be frozen.

How to make Jerusalem Artichoke Soup

In a saucepan put a tablespoon of extra virgin olive oil and the chopped shallot. Brown lightly and turn off.

With a potato peeler remove the peel from the Jerusalem artichokes and gradually transfer them to water acidulated with lemon juice to prevent them from blackening.

Drain the Jerusalem artichokes and cut them into small pieces.

Then transfer the Jerusalem artichoke pieces to the saucepan with the shallot.

Peel and chop the potatoes as well.

Transfer the potatoes to the saucepan and cover with the vegetable broth.

Put on the stove and cook for 30 minutes over medium heat.

Turn off the flame, season with fine salt and black pepper, then reduce the soup to a smooth cream with an immersion blender.

Cut the bread into slices.

Then dice the bread slices.

Transfer the bread to a pan, add a drizzle of extra virgin olive oil and a sprinkle of dried oregano, and toast it.

Pour the Jerusalem artichoke soup into bowls, garnish with the croutons and a drizzle of raw extra virgin olive oil, and serve.