Jerusalem Artichoke Soup - 4 Delicious Soups You Can Make Now
By PROMO CONTENTFEBRUARY 2, 2016 16:39Updated: FEBRUARY 21, 2016 20:28Artichoke Soup Recipe(photo credit: PR)
Jerusalem artichokes are one of nature's best-kept secrets: they're unique and flavorful, but most people don't even know that they exist.
Despite the name, these "artichokes" are not from Jerusalem. In fact, they're not really even artichokes. They're actually tubers from North America with a sunflower-like plant on top. Because of this resemblance, they're sometimes called "sunchokes." They can be cooked in various ways, but one of the easiest and most popular is Jerusalem artichoke soup. The soup is filling and nutritious, and provides a rich source of potassium, iron and thiamin. Read on for some of the top Jerusalem artichoke soup recipes.
Jerusalem Artichoke Soup Recipe #1
A simple way to experience Jerusalem artichokes in a common soup base.
INGREDIENTS:
2 pounds of Jerusalem artichokes, peeled and cut into large chunks1 cup of chopped onion2 stalks of celery, chopped2 large cloves of garlic, chopped2 tablespoons of unsalted butter1 quart of chicken stock (vegetable stock can be substituted)Salt and pepper to taste
METHOD:
Heat the butter in a small pot on medium-high heat, and cook the onions and celery until they soften but before they brown. Add the garlic, and saute the blend for 45 to 60 seconds before lightly sprinkling it with salt.
Add the artichokes and chicken stock to the pot and bring it to a simmer. Cover the pot, reduce the heat and let it simmer until the artichokes break down and soften. (This may take up to an hour.)If preferred, let the mixture cool. In a blender, puree the soup by adding a little at a time. You can also use a food mill, grate or sieve if necessary. Add salt and pepper before serving.
This version of Jerusalem artichoke soup is also simple to make, but it delivers incredibly rich results in return.
INGREDIENTS:
1 pound of Jerusalem artichokes, washed and cut into 1/4-inch slices2 tablespoons of butter1 cup of cream1/3 cup of chopped onion2 teaspoons of chopped garlic1 teaspoon of freshly chopped chives2 cups of chicken stockSalt and pepper to taste
METHOD:
Melt the butter in a medium sized saucepan on high.Add the onion and garlic, and saute for 2 minutes or until they soften.Add the Jerusalem artichokes, and continue to sauté for 2 more minutes.Pour in the chicken stock, and simmer the blend until the artichokes have softened.Pour in the cream and bring the mixture to a boil. Sprinkle with salt and pepper.Purée the soup in a blender until smooth. You can strain it through a sieve for an even smoother result.Sprinkle chives over the soup, and serve it warm.
This recipe utilizes roasted artichokes for a richer, fuller flavor.
INGREDIENTS:
1.5 pounds of Jerusalem artichokes, cleaned and dried3 tablespoons of extra virgin olive oil1 clove of garlic, peeled and crushed1 red onion, peeled and sliced4 to 5 cups of chicken stock, vegetable stock or water1 cup of heavy cream1 small bunch of fresh thyme, tied togetherSea salt and black pepper to tasteOptional: Crusty sourdough bread to serve
METHOD:
Preheat the oven to 450.
Place half of the Jerusalem artichokes on a baking sheet, drizzle them with half of the olive oil and season them with salt and pepper. Put the baking sheet in the middle of the oven and cook for 30 to 45 minutes, or until tender.
Slice the other half of the Jerusalem artichokes in pieces that are a half-inch thick. Heat the rest of the olive oil in a sauce pot, and add the garlic and onion. Cook for 5 minutes, add the artichokes, add the thyme and stir the mixture. Cook for 5 minutes longer before adding 4 cups of stock.Cook this blend until the artichokes are completely tender. This may take as long as 30 minutes. If necessary, add the rest of the stock or water. Remove the roasted artichokes from the oven, cut them into quarters and add them to the soup. Season as necessary.Remove the thyme, and add the cream. Puree the mixture gradually in a blender until smooth. For more texture, puree only half of the mixture and leave the rest before combining them. Serve with sourdough or another textured bread.
This variety of the soup is more customizable and can be tailored to various diets. Many of the ingredients can be substituted.
INGREDIENTS:
2 pounds of Jerusalem artichokes, peeled and sliced1 onion, peeled and chopped1 clove of garlic, crushed1 ounce of butter1 tablespoon of olive oil1.5 pints of chicken or vegetable stockSalt and pepper to tasteOptional: 2 fluid ounces of heavy cream
METHOD:
Begin by chopping the onion, peeling the garlic and thoroughly scrubbing the artichokes before slicing them.Heat the butter and oil in a large pot, and saute the onion and garlic in butter until soft. Add the Jerusalem artichokes to the pot.Add the stock to the pot, stir the mixture and bring it to a boil. Gently simmer it until the artichokes are soft (about 20 to 30 minutes).Puree the soup in a blender or food processor until smooth.If preferred, add cream to make the soup richer. Add salt and pepper to taste. Top it with herbs to garnish or enhance taste.
See Full Recipe HereJerusalem artichoke soup is a great, unique meal that odds are you've never tried before. If you're someone who's always looking for new, bold flavors in your cooking, give Jerusalem artichokes a try! They may just become a new favorite.
Now you can grow your very own Artichokes at home:
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Organic Helianthus Tuberosus Variety
If you are interested in growing your own helianthus tuberosus in your home garden, buying organic sunchokes is an excellent option. This organic variety of Jerusalem artichoke is an excellent option because you receive a good selection of different size tubers, cultivated for fast sprouting, and ready for immediate planting.
Hardy Red Jerusalem Artichoke Variety
This red variety of Jerusalem artichoke is a great choice for growing in cold climates because it is able to withstand extremely cold temperatures. It's known for producing quite well, and it is a trouble-free crop, which is great if you are new to gardening and growing sunchokes.
