Luxurious Cream of Jerusalem Artichoke Soup
Indulge in the velvety goodness of this Luxurious Cream of Jerusalem Artichoke Soup. This comforting and sophisticated blend features the unique nuttiness of Jerusalem artichokes, enhanced by the creaminess of Yukon Gold potatoes and the fresh essence of leeks and spinach. Perfect as a starter or a light meal, this soup not only warms your soul but also showcases the delightful flavors of seasonal produce. Elevate your dining experience with each spoonful of this rich, creamy delight.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Jerusalem artichoke
1 lb (peeled and cubed)
Yukon Gold potato
1 lb (washed and cubed)
Leeks
2 (halved, rinsed, and sliced)
Yellow onion
1 small (diced)
Garlic cloves
2 (minced)
Sea salt
1.5 teaspoons
Cracked black pepper
1 teaspoon
Heavy cream
1/2 cup
Chicken broth
1.5 (50 ounce) containers
Olive oil
1 tablespoon
Baby spinach leaves
5 ounces
Instructions
1
In a large soup pot, heat the olive oil over medium-high heat until fragrant.
2
Add the diced onions, sliced leeks, and minced garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the aromas are released.
3
Incorporate the cubed Jerusalem artichokes and Yukon Gold potatoes into the pot. Stir well and cook for an additional 5 minutes to allow the flavors to meld.
4
Pour in the chicken broth, bringing the mixture to a boil. Once boiling, cover the pot and reduce the heat to maintain a low boil.
5
Simmer for 15-20 minutes, or until both the Jerusalem artichokes and potatoes are fork-tender.
6
Lower the heat and carefully blend the soup using a stick blender, or transfer in batches to a countertop blender, until the mixture is completely smooth and creamy.
7
Stir in the heavy cream, mixing thoroughly to achieve a rich consistency.
8
To serve, place a handful of baby spinach leaves (about 1/3 cup) in warmed soup bowls and ladle the hot soup over the spinach, allowing it to wilt slightly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luxurious Cream of Jerusalem Artichoke Soup?
It is a velvety, sophisticated blend featuring the nutty flavor of Jerusalem artichokes, the creaminess of Yukon Gold potatoes, and fresh leeks and spinach.
What are Jerusalem artichokes?
Also known as sunchokes, these are tuberous roots from a species of sunflower that have a unique, nutty, and slightly sweet flavor.
Can I use sunchokes instead of Jerusalem artichokes?
Yes, sunchoke is simply another name for the Jerusalem artichoke used in this recipe.
How do I prepare the Jerusalem artichokes for this soup?
The Jerusalem artichokes should be peeled and cubed before being added to the pot.
What kind of potatoes are best for this recipe?
Yukon Gold potatoes are recommended because their natural creaminess and buttery flavor enhance the soup's texture.
Do I need to peel the Yukon Gold potatoes?
The recipe suggests washing and cubing them; peeling is optional, though peeling will result in a smoother texture after blending.
How do I clean the leeks?
Halve the leeks lengthwise, rinse them thoroughly under cold water to remove any trapped dirt, and then slice them.
Is this soup vegetarian?
While the tags suggest it can be vegetarian, the recipe as written uses chicken broth. To make it strictly vegetarian, substitute the chicken broth with vegetable broth.
Can I make this soup vegan?
Yes, substitute the chicken broth with vegetable broth and replace the heavy cream with coconut cream or another plant-based cream alternative.
How long does it take to cook the vegetables?
After bringing the mixture to a boil, simmer the vegetables for 15-20 minutes until they are fork-tender.
What is the best way to blend the soup?
You can use a stick (immersion) blender directly in the pot or transfer the soup in batches to a countertop blender until completely smooth.
When should I add the heavy cream?
Stir in the heavy cream after the soup has been blended into a smooth consistency.
How is the baby spinach used in this recipe?
Place a handful of baby spinach in the bottom of each bowl and ladle the hot soup over it so the leaves wilt slightly.
Can I use frozen spinach instead of fresh?
While fresh baby spinach provides the best texture and presentation, you can use thawed and squeezed frozen spinach if necessary.
What seasonings are required?
The soup is seasoned with sea salt, cracked black pepper, and fresh garlic.
How much liquid does this recipe use?
The recipe calls for 1.5 (50 ounce) containers of chicken broth, totaling 75 ounces of broth.
Can I use red potatoes instead of Yukon Gold?
Yes, but Yukon Golds are preferred for their starch content which creates a more velvety finish.
What type of onion is best for this soup?
A small yellow onion is used to provide a mild, sweet base for the other flavors.
Is this soup gluten-free?
Yes, all the primary ingredients listed are naturally gluten-free.
Can I freeze this soup?
Yes, though cream-based soups can sometimes separate. For best results, freeze it before adding the heavy cream and spinach.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
What is the flavor profile of this soup?
It is rich and creamy with a distinct nutty undertone from the Jerusalem artichokes and a mild sweetness from the leeks.
Can I add other herbs to this recipe?
Fresh thyme or chives would complement the nutty flavor of the Jerusalem artichokes very well.
Is this soup served as a main or a starter?
It is versatile enough to be served as an elegant starter for a dinner party or as a light meal on its own.
What can I substitute for heavy cream?
Half-and-half or whole milk can be used, though the soup will be slightly less rich and thick.
How do I prevent the cream from curdling?
Lower the heat before stirring in the cream and do not let the soup reach a rolling boil once the cream is added.
What are some good toppings for this soup?
Consider topping with croutons, a drizzle of olive oil, toasted sunflower seeds, or fresh herbs.
Does this soup contain fiber?
Yes, Jerusalem artichokes are a high-fiber vegetable, and the addition of spinach and potatoes adds to the fiber content.
How many Jerusalem artichokes are in a pound?
A pound usually consists of about 4 to 6 medium-sized tubers depending on their density.
Is it okay to use olive oil instead of butter?
Yes, this recipe specifically calls for olive oil to sauté the vegetables, which keeps the base lighter than using butter.