Description
Velvety blend of roasted Jerusalem artichokes with aromatic vegetables and a touch of cream.
Ingredients
Vegetables
- 1.76 lb Jerusalem artichokes, scrubbed and cut into 0.8 inch chunks
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium leek, white and light green parts only, sliced
- 1 medium potato, peeled and diced
Liquids
- 4.2 cups vegetable stock (gluten-free if needed)
- 0.85 cup heavy cream
Fats & Seasonings
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt (or to taste)
- Juice of ½ lemon
Garnish (optional)
- Chopped chives or parsley
- Drizzle of olive oil
- Croutons (gluten-free if desired)
Instructions
1. Preheat oven: Set the oven to 400°F to prepare for roasting the Jerusalem artichokes.
2. Roast Jerusalem artichokes: Toss Jerusalem artichoke chunks with 1 tablespoon olive oil, a pinch of salt, and half the thyme. Arrange on a baking tray and roast for 25 to 30 minutes, turning once halfway, until golden and tender.
3. Sauté aromatics: Heat remaining olive oil and unsalted butter in a large pot over medium heat. Add diced onion, sliced leek, and minced garlic; cook for 5 to 7 minutes, stirring occasionally, until softened but not browned.
4. Cook potato: Add the diced potato to the pot and cook for an additional 2 minutes, stirring to combine.
5. Combine and simmer: Add roasted Jerusalem artichokes, remaining thyme, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are very tender.
6. Puree soup: Remove pot from heat. Puree the soup until smooth using an immersion blender or, in batches, a countertop blender.
7. Finish soup: Stir in heavy cream and lemon juice. Season with salt and black pepper to taste. Adjust consistency with additional stock or water if necessary.
8. Serve: Reheat gently if needed, then ladle soup into bowls. Garnish with chopped herbs, a drizzle of olive oil, and optional croutons.
Notes
If you prefer a lighter version, substitute heavy cream with full-fat coconut milk or a dairy-free alternative.
The soup can be made ahead and stored in the refrigerator for up to 3 days.
Jerusalem artichokes can darken when cut—place them in lemon water if prepping ahead.