Jerusalem Artichoke Soup

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Jerusalem artichokes are one of the many types of tuberous plants known as sunchokes, which are also called earth pears.

Ingredients

Butter - 1.8 oz
Onion - 1 head
Leek - 1 stalk
Celery stalk - 1 piece
Garlic - 2 cloves
Sunchokes - 28.2 oz
Potato - 8.8 oz
Nutmeg - 1 teaspoon
Milk - 17 fl oz
Chicken Broth - 17 fl oz
Chives - 2 tablespoons

Step by Step guide

Step 1

Melt the butter in a large pot over low heat. Add finely chopped onion, leek, celery, and garlic. Sauté for 2 minutes. Cover and cook, stirring constantly, for 5 minutes. Do not let the vegetables brown.

Step 2

Add the chopped sunchokes, potato, and nutmeg. Mix well. Cook for 2 minutes, then add the broth and 250 ml of milk. Bring to a boil, cover, and simmer for 20 minutes until the vegetables are tender.

Step 3

Remove the pot from heat, transfer to a blender, and blend for 10 seconds until smooth. Season with salt, add the remaining milk and half of the chopped chives. Reheat the soup.