Jerusalem artichokes, also called sunchokes, are neither native to Jerusalem nor a type of artichoke. Oddly enough, they’re actually a North American vegetable that vaguely resembles ginger root, with a slightly nutty flavor. They’re delicious roasted, and are a wonderful addition to this soup, lending it a creamy texture and amazing flavor.
Potato and Jerusalem Artichoke Soup
Recipe By Sina Mizrahi
- Cooking and Prep: 1 h 15 m
- Serves: 8
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
For the soup
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Heat the olive oil in a 6-quart soup pot over a medium flame. Add the onions and sauté until translucent.
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Add the garlic and cook for 1 to 2 minutes, until golden (making sure it doesn’t burn). Add the potatoes, Jerusalem artichokes, and broth and stir well.
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Season with fennel seeds, salt, and pepper. Bring to a boil and cook for 10 minutes.
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Reduce heat to low, cover, and simmer for another 20 to 25 minutes. Remove from heat.
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Using an immersion blender, purée the soup. Return to a low heat and cook for another 5 to 10 minutes.
