Recipe courtesy of Michele Urvater

Jerusalem Artichoke Soup

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 4 servings
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1 pound Jerusalem artichokes

Juice of 1/2 lemon

4 tablespoons butter

1 leek, white part only, sliced into 1/2inch pieces

1 carrot, sliced into 1/2inch rounds

3 cups chicken stock (preferably homemade) or water

Salt and freshly ground black pepper

1/2 cup heavy cream

Freshly grated nutmeg


  1. Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
  2. Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.