What We Do

• Personal Chef

• Catering

• Cooking Classes

• Health and Wellness Consulting

  • Could not connect to Twitter

Creamy Jerusalem Artichoke Soup

Posted June 7, 2010 by Chef Molly

Posted in : Cuisines :
  • Prep Time :
    10 min
  • Cook Time :
    30 min
  • Ready Time :
    40 min


6 servings


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 whole leek thoroughly cleaned and rough chopped
  • 1 whole carrot cut into 1 inch pieces
  • 2 stalks celery rough chopped
  • 1.5 pounds jerusalem artichoke cut into 1 inch pieces
  • 1 whole bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 cup white wine
  • 4 cups vegetable stock
  • 1/2 cup half and half, or cream
  • 2 tablespoons Mascarpone cheese, creme fraiche or sour cream at room temperature
  • salt and pepper to taste


In a heavy bottom pan heat olive oil and butter over medium heat. Add leeks, carrots and celery, along with a pinch of salt and a couple grinds of pepper. Saute for 5 minutes. Stir frequently. Add chopped sunchokes. Add another pinch of salt and a couple grinds of pepper. Saute for 5 minutes.  Stir frequently. Increase heat to med/high. Add 1/2 cup of dry white wine and allow wine to cook off until most of it is evaporated, about 3-4 minutes. Add thyme, oregano, bay leaf and vegetable stock. Bring to simmer. Cover pot and simmer for 25-30 minutes, until the sunchokes are tender. Add half and half or cream, and return to a slow simmer for 5 minutes, uncovered. Remove bay leaf.Transfer soup to a blender (in batches) and carefully blend for 1-2 minutes, until fully pureed, or use an immersion blender. For a smoother soup, strain through a chinois or fine mesh strainer.  Add room temperature mascarpone or sour cream and whisk to incorporate fully. Adjust salt and pepper to taste.

blog comments powered by Disqus
Get Adobe Flash playerPlugin by wpburn.com wordpress themes