Creamy Jerusalem Artichoke Soup with Fried Parsnip and Mushrooms


Preparation info

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Home Made

By Yvette van Boven

Published 2011

  • About

I make delicious Jerusalem artichoke soup, velvety smooth, even if I say so myself. Briefly sauté the sliced artichoke with garlic, salt and pepper as well as sliced mushrooms. Serve on the soup.


  • 1 kg (2 lb) Jerusalem artichokes
  • juice of ½ lemon


Peel the artichoke, cut in equal slices and add the lemon juice to prevent discolouration. Heat a little oil in a large pan. Sauté the shallots, add the artichoke, fry briefly and add the white wine. Slightly reduce and add the stock. Allow to simmer on low heat until the artichoke is cooked. Purée t