Jerusalem artichoke soup

Recently I have been harvesting jerusalem artichokes from my garden as it’s the mark of the next growing season soon. I am busy trying to make space for all of my plants in the garden. Here is a recipe on how to make jerusalem artichoke soup.

I have been writing about how to harvest jerusalem artichoke and when is the best time to do it. Here is a link for more further information.

I have been looking into more recipes on how to cook this easy to grow tuber. As they tend to produce lots of tubers. I have been writing a chicken stew recipe on it. Here is the link to it.

Jerusalem artichoke contains plentyful of potassium so they are very good for you. However it does cause a bit of gas and bloating in some people as it contains inulin. One can neutralise it by adding some lemon juice. By adding lemon juice it alter the taste of jerusalem artichoke though.

This recipe is good to serve as a starter or just as a light lunch serve with some crusty bread.

Here is the recipe for it.

Ingredients

400-500 grms Jerusalem artichoke
1 medium onion
2 cloves garlic optional
1 medium carrot
one tbsp rapseed oil
1 cube chicken stock low salt
1-2 tbsp fresh cream single or double
a few turns black pepper

Method

Wash and clean away all the soil off the jerusalem artichoke first. Then peel and chop the jerusalem artichoke and carrot into 2-3 cm cubes.

In a pot big enough to cook the soup, add some oil and saute the onion and garlic till fragrant. Then add the chopped jerusalem artichokes and carrots. Saute for 2 minutes. Add about 800 mls of water. Bring to boil. Then add the chicken stock cube. Crumble the chicken stock first. It just helps to mix well with the soup.

Once the jerusalem artichoke and carrots are soften the soup is nearly ready. Using a hand blender, to turn this broth into puree consistency. Make sure the artichoke and carrots are soften first. It will take about 20 minutes depending on how high the heat is. The stronger it is the faster it will cook. However, it will burn easily as well.

once it’s well puree and slight pureed depending how you like it. It is ready to eat. Add some single or double cream to add more creamiest to the soup. plus some black pepper. enjoy.

Jerusalem artichoke soup

Here is a recipe on how make jerusalem artichoke soup

400-500 grms Jerusalem artichoke
1 medium onion
2 cloves garlic (optional)
1 medium carrot
1 tbsp rapseed oil
1 cube chicken stock (low salt)
1-2 tbsp fresh cream (single or double)
a few turns black pepper

Wash and clean away all the soil off the jerusalem artichoke first. Then peel and chop the jerusalem artichoke and carrot into 2-3 cm cubes.
In a pot big enough to cook the soup, add some oil and saute the onion and garlic till fragrant. Then add the chopped jerusalem artichokes and carrots. Saute for 2 minutes. Then add about 800 mls of water. Bring to boil.
Then add the chicken stock cube. Crumble the chicken stock first. It just helps to mix well with the soup.
Once the jerusalem artichoke and carrots are soften the soup is nearly ready. Using a hand blender, to turn this broth into puree consistency. Make sure the artichoke and carrots are soften first. It will take about 20 minutes depending on how high the heat is. The stronger it is the faster it will cook. However, it will burn easily as well.
once it’s well puree and slight pureed depending how you like it. It is ready to eat. Add some single or double cream to add more creamiest to the soup. plus some black pepper. enjoy.