Printable Area
Jerusalem Artichoke Soup
Recipe courtesy Roger Mooking
- Total Time:
- 1 hr
- Prep:
- 20 min |
- Inactive Prep:
- 10 min |
- Cook:
- 30 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 white onion, diced
- 1 bay leaf
- Salt
- 1 1/2 pounds Jerusalem artichokes, roughly chopped
- 1/2 potato, quartered
- 3 sprigs fresh thyme, tied with string, plus 1 sprig picked for garnish
- 1/2 cup 35-percent cream
- Extra-virgin olive oil, for drizzling
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.