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Jerusalem Artichoke Soup Recipe

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Jerusalem Artichoke Soup Recipe

Prep Time: Cook Time:


  • Butter without salt | 2.00 tbsp
  • Onions raw | 1.00 cup, chopped
  • Celery, raw | 2.00 stalk, large 11"-12" long
  • Garlic, raw | 2.00 cup
  • Jerusalem artichokes | 4.00 cup slices
  • Home prepared, chicken stock | 4.00 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 369.31 mg

Fat per serving: 9.09 g

Saturated fat per serving: 4.51 g

Protein per serving: 14.09 g

Sodium per serving: 427.51 mg

Cholesterol per serving: 22.47 g


  1. Chop the celery stocks and garlic; cut Jerusalem artichokes into chunks.
  2. Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
  3. Add the Jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the Jerusalem artichokes begin to break down, 45 minutes to an hour.
  4. With the help of immersion blender or upright blender; puree the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
  5. Sprinkle with freshly grated black pepper to serve.

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