Jerusalem Artichoke and Garlic Soup
Here is a very simple soup that will come together in about 30 minutes. The combination of Jerusalem artichokes and potatoes gives a very earthy and nutty flavor that is very comforting in cold weather. The recipe gives a variety of topping options that can take this relatively blank slate and turn it into something quite unique.
- 60 ml fruity olive oil
- 450 g Jerusalem artichokes, scrubbed and chopped
- 2 small waxy potatoes (such as Yukon Gold, red or new potatoes), scrubbed and chopped
- 1 medium onion, chopped
- 3 to 5 cloves garlic, chopped
- Pinch dried chili flakes
- 1.4 L water, vegetable or chicken stock
- 2 bay leaves
Heat the oil in a large soup pot over high. Add the artichokes, potatoes, and onion. Sauté about 10 minutes, stirring occasionally. Add the garlic and optional chili flakes, and continue cooking until the vegetables are lightly browned. Add the water or stock, the bay leaves, and 1 teaspoon salt. Bring the mixture to a boil then lower the heat to low. When soup settles into a simmer, cover and cook until the potatoes and sunchokes are tender, 20 to 30 minutes.
Remove the bay leaves and then process the soup either with an immersion blender, or in a blender in small batches (filling no more than a third of the container), until smooth. Check for seasoning. Add salt and pepper, as desired.
Garnish and serve.
- For a sweeter flavor profile: a dash of nutmeg and drizzle of olive oil
- For a spicier flavor profile: a drizzle of chili oil and or a pinch of dried chili flakes
- For a hearty topping: bread crumbs and a few grates of Parmesan cheese
- For a fresh topping: chopped arugula or baby kale
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