Jerusalem Artichoke Soup

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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

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

  1. 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.
  1. 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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