Best Cream Of Artichoke And Jerusalem Artichoke Soup Recipes

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CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

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

¼ cup butter
2 onions, minced
1 pound Jerusalem artichokes, roughly chopped
2 potatoes, peeled and cubed
1 tablespoon brandy
1 tablespoon all-purpose flour
3 cups chicken broth
¾ cup heavy whipping cream
salt and pepper to taste
¼ cup chopped fresh parsley, for garnish

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

CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

Provided by Erika Lenkert

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Onion     Appetizer     Sauté     Cocktail Party     Quick & Easy     New Year's Eve     Jerusalem Artichoke     Chive     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes enough for 8 teacups

Number Of Ingredients 8

2 Tbsp butter
2 teaspoon chopped garlic
1/3 cup chopped onion
1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
2 cups chicken stock
1 cup cream
salt and pepper
1 teaspoon chopped chive

Steps:

  • Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

CREAM OF ARTICHOKE AND JERUSALEM ARTICHOKE SOUP



Cream of Artichoke and Jerusalem Artichoke Soup image

Categories     Soup/Stew     Milk/Cream     Onion     Appetizer     Artichoke     White Wine     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

1 lemon, halved
1 1/2 lb artichokes (2 or 3)
1/2 lb Jerusalem artichokes
1 cup chopped onion
1 tablespoon chopped garlic
3 tablespoons unsalted butter
3/4 teaspoon salt
1/2 cup dry white wine
3 1/2 cups chicken broth
3/4 cup heavy cream
Garnish: sliced almonds, toasted

Steps:

  • Trim regular artichokes:
  • Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
  • Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
  • Cut off top inch of same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
  • Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with lemon half.
  • Cut artichoke into 8 wedges, then cut out fuzzy choke and purple leaves with paring knife. Rub all cut surfaces with lemon half, then drop artichoke into acidulated water. 3Prepare remaining artichokes in same manner.
  • Trim Jerusalem artichokes:
  • Peel Jerusalem artichokes with a sharp paring knife and cut into 1/4-inch-thick slices.
  • Prepare soup:
  • Cook Jerusalem artichokes, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Drain regular artichokes and add to pot along with salt. Cook, covered, stirring occasionally, until Jerusalem artichokes are crisp-tender, about 5 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Add broth and simmer, covered, until vegetables are very tender, 20 to 25 minutes.
  • Purée soup in batches in a blender until very smooth, about 2 minutes (use caution when blending hot liquids). Return soup to pot and stir in cream and pepper to taste. Reheat soup, stirring.

CREAM OF JERUSALEM ARTICHOKE AND CELERY SOUP



Cream of Jerusalem Artichoke and Celery Soup image

Yield Makes about 9 cups, serving 6 to 8 as a first course

Number Of Ingredients 8

2 pounds Jerusalem artichokes (sunchokes), peeled, sliced, and reserved in a bowl of cold water
6 cups sliced celery plus celery leaves for garnish
2 cups water
1 quart (4 cups) chicken broth
2/3 cup dry white wine
1 tablespoon English-style dry mustard
2 cups half-and-half
1/8 teaspoon freshly grated nutmeg

Steps:

  • In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender purée the mixture in batches, transferring it as it is puréed to a bowl, pour the purée into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf.

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES



Jerusalem Artichoke Soup With Crispy Sage Leaves image

Provided by Tara Parker-Pope

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil
8 to 12 fresh sage leaves

Steps:

  • Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
  • Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
  • To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams

CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP



Cream of Jerusalem Artichoke/Sunchoke Soup image

A creamy creation of Jerusalem artichokes and other fresh veggies to really bring out the flavor in this unique and delicious tuber.

Provided by Heirloom

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb jerusalem artichoke, peeled and cubed
1 lb yukon gold potato, washed and cubed
2 leeks, halved, rinsed and sliced
1 small yellow onion, diced
2 garlic cloves, minced
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 cup cream
1.5 (50 ounce) containers chicken broth
1 tablespoon olive oil
5 ounces baby spinach leaves

Steps:

  • In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
  • Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
  • Add Jerusalem artichokes and potatoes and cook for 5 minutes.
  • Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
  • Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
  • Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
  • Stir in cream.
  • In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

Nutrition Facts : Calories 290.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 22.1, Sodium 1786.2, Carbohydrate 37.2, Fiber 3.9, Sugar 10.8, Protein 12.4

JERUSALEM ARTICHOKE & HORSERADISH SOUP



Jerusalem artichoke & horseradish soup image

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

650g Jerusalem artichokes , scrubbed
2 tbsp olive oil
600g vegetable stock
1 medium potato diced
1 tbsp horseradish sauce
2 tbsp chopped fresh chives plus extra to garnish
4 tbsp double cream

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

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