Jerusalem Artichoke Soup
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Inactive: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 834
- Total Fat
- 57 g
- Saturated Fat
- 19 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 8 g
- Sugar
- 37 g
- Protein
- 10 g
- Cholesterol
- 82 mg
- Sodium
- 1291 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Inactive: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 834
- Total Fat
- 57 g
- Saturated Fat
- 19 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 8 g
- Sugar
- 37 g
- Protein
- 10 g
- Cholesterol
- 82 mg
- Sodium
- 1291 mg
Ingredients
Directions
- Heat the oil in a medium pot over medium heat. Add the onions and bay leaf, sprinkle with salt and cook until tender and translucent. Add the Jerusalem artichokes and potatoes and stir. Add 8 cups water and the thyme bundle, and stir. Bring to a boil, then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 15 to 20 minutes. Remove the bay leaf and thyme bundle. In a blender, puree the soup in batches until smooth. Strain through a fine mesh strainer into a new pot. Bring to a boil and reduce to a simmer. Add the cream and season with salt. Serve, garnishing each bowl with a drizzle of extra-virgin olive oil and the thyme leaves. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Heat the oil in a medium pot over medium heat. Add the onions and bay leaf, sprinkle with salt and cook until tender and translucent. Add the Jerusalem artichokes and potatoes and stir. Add 8 cups water and the thyme bundle, and stir. Bring to a boil, then reduce to a simmer. Cook until the Jerusalem artichokes and potatoes are fork tender, 15 to 20 minutes. Remove the bay leaf and thyme bundle. In a blender, puree the soup in batches until smooth. Strain through a fine mesh strainer into a new pot. Bring to a boil and reduce to a simmer. Add the cream and season with salt. Serve, garnishing each bowl with a drizzle of extra-virgin olive oil and the thyme leaves. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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