If you manage to get your hands on some seasonal Jerusalem Artichokes, you’re likely looking for delicious and creative ways to use this versatile root vegetable. Known for their nutty flavour and slightly sweet taste, Jerusalem artichokes can be a delicious addition to many dishes. One of the best ways to enjoy them is by making a warm, comforting soup. In this blog post, I’m going to share with you my tried and tested recipe for a yummy Jerusalem artichoke soup that will become a family favourite.

What Are Jerusalem Artichokes?

Jerusalem artichokes are knobby, tuberous roots which, despite their name, are not related to artichokes but are instead a type of sunflower. They have a crisp texture when raw and a creamy consistency when cooked, making them perfect for soups.

Health Benefits

Before we jump into the recipe, it’s worth noting that Jerusalem artichokes are packed with nutrients. They are a great source of iron, potassium, and dietary fibre. Additionally, they are high in inulin, a type of prebiotic fibre that supports digestive health. Including them in your diet can be a nutritious choice.

Ingredients for Jerusalem Artichoke Soup

To create a rich and flavourful soup, gather the following ingredients:

• 600g of Jerusalem artichokes, cleaned and chopped
• 1 large onion, diced
• 2 leeks, sliced
• 2 tablespoons of olive oil
• 1.5 litres of vegetable stock (you can start at a little less than this adding as you feel necessary depending on how thick or thin you like your soup – I always like mine a bit thinner)
• 1 teaspoon of fresh thyme
• Salt and pepper to taste
• 100g Parmesan (to make the Parmesan crisps for the top of the soup)

Step-by-Step Instructions

1. Preparing the Jerusalem Artichokes

Begin by thoroughly washing the Jerusalem artichokes to remove any dirt. Since the skin is edible, you can leave it on for added texture. Chop them into uniform pieces for even cooking.

2. Sautéing the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sliced leeks and sauté until translucent, about 5 minutes.

3. Cooking the Soup

Add the chopped Jerusalem artichokes to the pot and stir to coat them with the onion and leek mixture. Pour in the vegetable stock, ensuring the artichokes are fully submerged. Add the thyme, salt, and pepper.

4. Simmering

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until the artichokes are tender. Meanwhile make the Parmesan crisps.

5. Make the Parmesan crisps

Preheat your oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat to prevent the crisps from sticking. Grate the Parmesan cheese finely. It’s important to use freshly grated Parmesan for the best texture and flavour. Spoon small mounds of the grated cheese onto the prepared baking sheet, spacing them about 1-2 inches apart. Gently pat them down with the back of the spoon to form thin circles, approximately 2-3 inches in diameter. Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the edges of the crisps are golden brown. Keep a close eye on them as they can burn quickly. Remove the baking sheet from the oven and allow the crisps to cool for a few minutes. They will firm up as they cool. Once cooled, carefully remove the crisps from the baking sheet using a spatula and set aside.

6. Blending to Perfection

Once the artichokes are soft, use an immersion blender to puree the soup until smooth.

7. Serving

Ladle the soup into bowls and garnish with the Parmesan crisps.