Delicate Jerusalem artichoke soup

This velvety and delicate soup will dazzle diners with the refined flavour of Jerusalem artichoke. It works as either a starter or a light meal for any day of the week.
This dish is the crème de la crème of puréed soups, and it is worth all the effort put into peeling the ingredients!

PS: When preparing them, you should place the peeled Jerusalem artichokes in cold water with a bit of lemon so they do not oxidise and turn brown.


1 kg Jerusalem artichokes

2 potatoes

250 ml cream

Salt and pepper


Peel and dice the Jerusalem artichokes and potatoes in same-sized pieces, then cook in boiling water until tender. Pour off the cooking liquid, but save a cupful for later use. Add the cream and use a stick blender to purée the vegetables into a soup. Add some of the cooking liquid if needed. Season with salt and pepper to taste.

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