CREAM OF JERUSALEM ARTICHOKE SOUP
A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
- Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
- Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g
JERUSALEM ARTICHOKE & HORSERADISH SOUP
A hearty and satisfying soup, perfect for the winter months
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Snack, Soup
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
- Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
- Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.
Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
JERUSALEM ARTICHOKE AND BACON SOUP
I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons.
Provided by Sackville
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2
JERUSALEM ARTICHOKE SOUP
Provided by Alex Guarnaschelli
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- 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.
- Preheat the oven to 450 degrees F.
- Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. 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.
- Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. 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.
- 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. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
- Remove the thyme from the 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." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
- Serving suggestion: Crusty sourdough bread or seeded bread.
JERUSALEM ARTICHOKE SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Herb Potato Appetizer Quick & Easy Artichoke Leek Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 8 cups broth to boil in large saucepan. Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables are very soft, about 25 minutes. Remove from heat. Stir in marjoram; cool about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same saucepan. Bring soup to simmer. Add cream. Season with salt and pepper. Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too thick. (Can be made 1 day ahead. Cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls; sprinkle with green onion and serve.
JERUSALEM ARTICHOKE, SWEET POTATO AND LENTIL SOUP
A different vegetable mix soup which tastes great! It's very spicy and alternative to a curry. Mix the sweet potatoes with all the varieties for a nice unique taste!
Provided by Mel Bedggood
Categories Yam/Sweet Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add lentils not drained into pot.
- Add vegetable stock, chilli, cumin and garlic. Mix and cook until at boiling point.
- Add all vegetables and add water.
- Simmer until soft.
- Mash vegetables and serve.
Nutrition Facts : Calories 87.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 26.4, Carbohydrate 16.3, Fiber 5.2, Sugar 3.1, Protein 5.7
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- When the onion has softened after about 5 minutes, add the Jerusalem artichokes and stock and stir well.
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- Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Add the onion and sauté for 2-3 minutes until slightly softened.
- Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
- Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
JERUSALEM ARTICHOKE SOUP RECIPE - TORI AVEY
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- Peel the Jerusalem artichokes, then chop them into quarter-sized pieces. In a soup pot, heat up olive oil over medium heat. Saute minced onion until soft. Add the garlic and saute for another 1-2 minutes until fragrant.
- Add the chopped Jerusalem artichokes to the pot and cover with vegetable or chicken stock. Bring to a boil, then reduce heat to a simmer. Let the artichokes cook for 20-25 minutes, stirring occasionally, until they are soft and tender.
- Stir in the coconut milk and bring back to a low simmer. Stir in a pinch of cayenne, salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper).
JERUSALEM ARTICHOKE SOUP RECIPE / RIVERFORD
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- Heat the oil in a large pan, add the onion and fry gently for 5 minutes. Add the artichokes and stock, bring to the boil and simmer for 20 minutes, until the artichokes are tender.
- Blend the mixture until smooth, then season to taste and reheat gently. Stir in the cream and serve.
JERUSALEM ARTICHOKE & CARROT SOUP - JO'S KITCHEN LARDER
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- In a large stock pot heat up olive/rapeseed oil and add all of the vegetables letting them stew gently until lightly softened but not coloured (approx. 10 min).
EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
From veggiedesserts.com
- Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
- Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
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From woolworths.com.au
- Fill a large bowl with water and add vinegar or lemon juice. Peel artichokes, roughly chop and immediately add to water so that the artichokes don’t discolour.
- Melt butter in a large saucepan; add onion and garlic and cook over low heat for 5 minutes or until onions are soft. Increase heat and add well-drained artichokes. Stir over heat for 5 minutes, until golden. Add stock and potato, bring to the boil, and reduce heat to low and simmer, partially covered, for 30 minutes or until tender.
- Cool slightly, and then process, in batches, in a food processor, until smooth. Return soup to pan, stir in cream and reheat gently for about 5 minutes. Ladle into serving bowls, add a little fresh cream and then season with salt and freshly ground black pepper.
AT THE IMMIGRANT'S TABLE: VEGAN JERUSALEM ARTICHOKE SOUP
From immigrantstable.com
- Preheat a heavy-bottomed soup pot. Thoroughly clean and chop leeks. Peel and chop artichoke hearts, but don't worry about making this too fine.
- When pot has heated, add olive oil and leeks. Saute for 10 minutes on low-medium heat, stirring occasionally, until leeks have softened completely.
- Add Jerusalem artichoke, cover pot and let cook low-medium heat for five minutes. Add 6 cups of water, one sprig of thyme and one bay leaf, and raise heat to medium-hight. Chop one Granny Smith apple to a similar size as the Jerusalem artichokes. Once pot has reached boiling, add apples, cover, and let simmer for about 25 minutes.
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