Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 bunch Small fresh thyme, tied with string; 1 clove garlic, peeled and crushed lightly with the side of a knife; 237 milliliters heavy cream; 680 grams Jerusalem artichokes, scrubbed clean and dried; 3 Tbsps extra-virgin olive oil; 1 red onion, peeled and sliced; 8 servings Sea salt and freshly ground pepper; 946 milliliters water (or vegetable stock, if desired)

Jerusalem Artichoke Soup

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Jerusalem Artichoke Soup might be a recipe you should try. One portion of this dish contains around 3g of protein, 16g of fat, and a total of 222 calories. This recipe serves 8. Head to the store and pick up olive oil, onion, heavy cream, and a few other things to make it today. Autumn will be even more special with this recipe. It works best as a hor d'oeuvre, and is done in about 1 hour and 35 minutes.

Instructions

Watch how to make this recipe.

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 Artichoke

Hazelnut Oil

Olive Oil

Vegetable

Sea Salt

Arugula

Pepper

Potato

Soup

Equipment you will use

Oven

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Place 1/2 the Jerusalem artichokes on a baking sheet.

Ingredients you will need

Jerusalem Artichoke

Equipment you will use

Baking Sheet

Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

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

Knife

Oven

Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices.

Ingredients you will need

Jerusalem Artichoke

Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion and garlic and season with salt and pepper. Cook for 5 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Onion

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 Artichoke

Seasoning

Thyme

Water

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 Artichoke

Water

Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.

Ingredients you will need

Seasoning

Soup

Equipment you will use

Oven

Remove the thyme from the pot.

Ingredients you will need

Thyme

Equipment you will use

Pot

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

Cream

Soup

Equipment you will use

Immersion Blender

Blender

Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.

Ingredients you will need

Bread

Soup

Serving suggestion: Crusty sourdough bread or seeded bread.

Ingredients you will need

Sourdough Bread

Bread

Equipment

Ingredients

Servings:

1bunch

Small fresh thyme, tied with string 1clove

garlic, peeled and crushed lightly with the side of a knife 237milliliters

heavy cream 680grams

Jerusalem artichokes, scrubbed clean and dried 3Tbsps

extra-virgin olive oil 1

red onion, peeled and sliced 8servings

Sea salt and freshly ground pepper 946milliliters

water (or vegetable stock, if desired)

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage Blanc de Blancs Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.