Cream of Jerusalem Artichoke Soup

Sauté onions and garlic, simmer with Jerusalem artichokes, wine, and stock, then blend with cream for a smooth, garnished soup.

Vegetarian Soup Quick Side Dish Jerusalem Artichoke

Estimated Nutrition

Calories

525.4

kcal / serving

525.4 kcal total

Carbs

34.5g

per serving

34.5 g total

Fat

38.6g

per serving

38.6 g total

Protein

10.2g

per serving

10.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

White Wine

150

Chicken Stock

hot; vegetable stock can be substituted

NutsSeeds

clove

Garlic

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

stalk

Chive

fresh, to garnish

OilsFats

Olive Oil

Vegetables

piece

Onion

chopped

piece

Jerusalem Artichoke

peeled and chopped

Method

Heat the olive oil in a medium saucepan.

Garnish with fresh chives before serving.

Season with salt and pepper to taste.

Add 50ml cream and blend until smooth.

Transfer the mixture to a food processor.

Add artichokes, 50ml wine, and 150ml stock then simmer for eight minutes.

Add the garlic and cook for one minute.

Sauté the chopped onion for three minutes until softened.