Jerusalem Artichoke Soup
4 servings
30 minutes
Jerusalem artichoke soup is an exquisite dish rooted in Jewish culinary tradition. The sweet nutty flavor of the sunchoke is particularly delicate when combined with potatoes, onions, and butter. A hint of nutmeg adds sophistication to the soup, while chicken broth and milk make it velvety smooth. This soup not only warms but also surprises with its soft texture and rich taste. It is perfect for cozy family dinners as well as festive meals. Garnishing with chives and freshly ground pepper completes the dish, adding freshness and a light spiciness. This soup is a true delight that combines gastronomic heritage with the comfort of home cooking.
1
Melt 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 turn brown.
- Butter: 50 g
- Onion: 1 head
- Leek: 1 stem
- Celery stalk: 1 piece
- Garlic: 2 cloves
2
Add chopped artichokes, potatoes, and nutmeg. Mix well. Cook for 2 minutes, then add broth and 250 ml of milk. Bring to a boil, cover, and simmer for 20 minutes until the vegetables are tender.
- Jerusalem artichoke: 800 g
- Potato: 250 g
- Nutmeg: 1 teaspoon
- Milk: 500 ml
- Chicken broth: 500 ml
3
Remove the pot from the heat, pour into a blender, and blend for 10 seconds until pureed. Add salt, the remaining milk, and half of the chopped onion. Heat the soup.
- Milk: 500 ml
- Onion: 1 head
4
Pour the soup into 4 small bowls, sprinkle with remaining chives and freshly ground black pepper.
- Chives: 2 tablespoons