Best Cream Of Jerusalem Artichokesunchoke Soup Recipes

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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

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 WITH SAFFRON CREAM



Cream of Jerusalem Artichoke Soup With Saffron Cream image

From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!

Provided by COOKGIRl

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 onion, chopped
1 elephant garlic clove, minced
1 lb jerusalem artichoke, peeled and cut into chunks
3 1/4 cups fresh chicken stock or 3 1/4 cups fresh vegetable stock
2/3 cup whole milk
2/3 cup heavy cream
1 pinch saffron
salt
white pepper
fresh chives, for garnish

Steps:

  • Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
  • Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
  • Next pour in the stock and milk. Cover again and simmer for 10 minutes.
  • Use an immersion blender to puree the soup until smooth.
  • Add half the heavy cream and season soup with salt and pepper. Reheat gently.
  • Lightly whip the remaining heavy cream and the saffron powder together.
  • Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
  • Garnish the soup with fresh chives.
  • Serve immediately.

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.

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