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White Cream of Jerusalem Artichoke Soup

A light, airy soup made from an exotic root! The Jerusalem artichoke (sunchoke) is a root vegetable that was well known even to ancient Native Americans. It's versatile — you don't have to cook it; you can simply grate it raw into a salad, but it also makes a delicate cream soup or a hearty side. Its flavor is fairly mild, with a slight nutty note. Here I suggest making a smooth cream soup of Jerusalem artichoke paired with other roots. I added turnip and parsnip — I just happened to find them at the market — but you can confidently use celery root or parsley root, or add potato or carrot (though then the color won't be pure white). In short, Jerusalem artichoke pairs well with all kinds of things.

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White cream Jerusalem Artichoke soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 2 g
Fats 31 % 4 g
Carbohydrates 54 % 7 g
75 kcal
GI: 88 / 0 / 13

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    Ingredients.

  2. Step 2:

    Step 2

    Finely chop the onion.

  3. Step 3:

    Step 3

    Cut the turnip and parsnip into large cubes.

  4. Step 4:

    Step 4

    Heat the oil in a saucepan, add the onion, and sauté for 1–2 minutes.

  5. Step 5:

    Step 5

    Peel the Jerusalem artichoke and cut it into rough pieces.

  6. Step 6:

    Step 6

    Add the roots and broth to the onion. Bring to a boil, season with salt, and cook until soft, about 20 minutes.

  7. Step 7:

    Step 7

    When the roots are tender, add the cream and blend the soup smooth with an immersion blender. Pour the purée back into the pot and bring to a boil.

  8. Step 8:

    Step 8

    Ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Turnip - 30  kcal/100g
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Jerusalem Artichoke - 61  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Broth - 15  kcal/100g

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