Jerusalem Artichoke Soup

Jerusalem Artichoke Soup
Jerusalem Artichoke Soup might be a good recipe to expand your soup recipe box. This recipe makes 8 servings with 218 calories, 3g of protein, and 16g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have jerusalem artichokes, olive oil, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

1
Watch how to make this recipe.
2
I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
Ingredients you will need
Jerusalem ArtichokeJerusalem Artichoke
Hazelnut OilHazelnut Oil
Olive OilOlive Oil
VegetableVegetable
Sea SaltSea Salt
ArugulaArugula
PepperPepper
PotatoPotato
SoupSoup
Equipment you will use
OvenOven
3
Preheat the oven to 450 degrees F.
Equipment you will use
OvenOven
4
Place 1/2 the Jerusalem artichokes on a baking sheet.
Ingredients you will need
Jerusalem ArtichokeJerusalem Artichoke
Equipment you will use
Baking SheetBaking Sheet
5
Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
6
Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
Equipment you will use
KnifeKnife
OvenOven
7
Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices.
Ingredients you will need
Jerusalem ArtichokeJerusalem Artichoke
8
Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
PotPot
9
Add the onion and garlic and season with salt and pepper. Cook for 5 minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
GarlicGarlic
OnionOnion
10
Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
Ingredients you will need
Jerusalem ArtichokeJerusalem Artichoke
SeasoningSeasoning
ThymeThyme
WaterWater
11
Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water.
Ingredients you will need
Jerusalem ArtichokeJerusalem Artichoke
WaterWater
12
Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
Ingredients you will need
SeasoningSeasoning
SoupSoup
Equipment you will use
OvenOven
13
Remove the thyme from the pot.
Ingredients you will need
ThymeThyme
Equipment you will use
PotPot
14
Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky."
Ingredients you will need
CreamCream
SoupSoup
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Immersion BlenderImmersion Blender
BlenderBlender
15
Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
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BreadBread
SoupSoup
16
Serving suggestion: Crusty sourdough bread or seeded bread.
Ingredients you will need
Sourdough BreadSourdough Bread
BreadBread
DifficultyExpert
Ready In1 h, 35 m.
Servings8
Health Score3
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