Comfort FoodNordicSoupVegetarian

Jerusalem Artichoke Soup

A velvety, earthy soup of roasted Jerusalem artichokes and potato, finished with a swirl of cream and crispy artichoke chips.

Prep: 15 min Cook: 30 min Easy servings · 740 kcal total

Ingredients

  • 500 g jerusalem artichoke, peeled and chopped
  • 150 g potato, peeled and chopped
  • 100 g onion, diced
  • 2 clove garlic, minced
  • 1 tbsp olive oil
  • 600 ml vegetable broth
  • 100 ml heavy cream
  • 0.5 piece lemon, juiced
  • 0.8 tsp salt
  • 0.3 tsp black pepper
  • 5 g chives, chopped

Nutrition per 100g

Calories 48
Protein 1g
Carbs 7g
Sugar 0g
Fat 2g
Saturated 0.0g
Fiber 1g
Allergens: milk

Instructions

  1. 1 Sauté onion and garlic in olive oil until soft, about 5 minutes.
  2. 2 Add Jerusalem artichoke and potato pieces. Pour in vegetable broth and bring to a boil. Simmer until vegetables are completely tender, 20–25 minutes.
  3. 3 Blend soup until silky smooth. Stir in cream and lemon juice. Season with salt and pepper.
  4. 4 For chips: thinly slice a reserved artichoke on a mandoline. Fry in hot oil until golden. Drain on paper towels.
  5. 5 Serve soup topped with artichoke chips, a drizzle of olive oil, and fresh chives.