Cream of Jerusalem Artichoke Soup

  • Preparation 30 MIN
    Cooking 45 MIN
  • Servings 4



  1. Peel the Jerusalem artichokes and place them in a bowl of cold water.
  2. In a saucepan over low heat, soften the shallots in the butter for about 5 minutes, without browning them. Drain the Jerusalem artichokes and add to the saucepan along with the broth. Cover and cook over medium heat until the Jerusalem artichokes are tender, about 40 minutes.
  3. In a blender, purée the soup until very smooth. Season with salt and pepper.
  4. Pour the soup into bowls and garnish with whipped cream. Lightly stir the whipped cream into each soup bowl. Sprinkle with chives.

To help you with this recipe

RICARDO Hand Blender

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.