Jerusalem Artichoke Soup

Preparation info
  • Makes about 6 cups 1.4 l ; Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

It’s the smooth, deeply earthy taste of Jerusalem artichokes that makes this soup taste so creamy and rich. Only a small amount of cream is added to finish the soup, which owes its full-flavored nuttiness to the reddish-skinned, knobby tuber. Of course, it doesn’t hurt that the vegetables are sautéed in a little bacon fat! The soup is filling, so serving it in small portions is advised.