A creamy and rich Jerusalem artichoke soup is perfect on a day like this. Not only is it meat-free Monday, but it’s also a cold autumn day here in Scandinavia. The season has changed and even though the sun might show itself, you can feel the change of the season. That is good news. At least when it comes to food. The foods available right now are amazing! One of which is the Jerusalem artichoke. I absolutely love Jerusalem artichoke soup. This recipe gives you a threesome of typical Scandinavian flavours, Jerusalem artichoke, dill and potatoes.
I think this or a version of this soup was one of the first things we were taught to cook in home economics class. I didn’t like it at all. I think that specific recipe skimped on the things that give this soup a rich flavour and creamy texture.
Cook it and serve it with sugar peas.
Jerusalem artichoke soup
- 300 gr Jerusalem artichoke
- 200 gr mealy potatoes
- 2 shallot onions
- 50 gr dill
- 3 cloves of garlic
- 2 tbsp rapeseed oil
- 1-2 tbsp vegetable broth
- 200 ml water
- 300 ml full fat cream or non-dairy cream
- 2-3 tsp salt
- 2 tsp ground white pepper
- 2 tsp chilli flakes
- 1 tsp nutmeg
- Peel and half the Jerusalem artichokes. Peel the onions and garlic and the potatoes. Cook them in about 200 ml water, add the salt.
- Cook for about 20m or until the veggies are soft
- Pour off a little water and mix with an immersion blender until smooth. Add the cream, broth, and rest of the seasoning. And bring to a boil. Let it simmer for about 10 minutes.
- Chop the dill and top the soup with dill and a little rapeseed oil. Serve!