This creamy Jerusalem artichoke soup with crispy Jerusalem artichoke chips is a wonderful creamy winter soup with a peculiar nut taste. You can easily make the simple soup recipe with ingredients that you probably all have at home or simply get. These include thyme and créme fraiche, which give the soup its lemony taste. And of course Jerusalem artichoke. You can then also make the Jerusalem artichoke chips for a slightly crispy experience. Or if you want something even more unusual, pan-fried shrimp or clams also go well with it. Or you can enjoy the delicious soup pure with some crusty bread.
What is Jerusalem artichoke?
Jerusalem artichoke is a root vegetable that actually belongs to the sunflower genus. The vegetables we cook with look more like ginger roots. But there are big differences in taste. The root tastes like nuts with a slightly sweet aroma. Some also say it tastes like a mixture of potatoes and artichokes. Perhaps that is why it is also called Jerusalem Artichoke in English. I would say it is a potato 2.0, because it is something very special with its creamy texture and mild taste.
The creamy Jerusalem artichoke soup is a simple but special winter soup
Jerusalem artichoke has a high Inulin content. That is a dietary fiber that contributes to the Prebiotics counts. In the body, the nutrient is converted to fructose, which is where the slightly sweet taste comes from. But unlike potatoes, the root has little starch and is therefore the perfect potato substitute for diabetics. Your body will be happy about the vegetables in any case, as they support the intestinal flora and thus bring the entire body defense forward. Because there is nothing like good digestion. In addition, you feel full longer. You can get Jerusalem artichoke from October to May at the market or in well-stocked vegetable stores. So it is clear that it is a delicious winter vegetable.
Would you like more recipes with Jerusalem artichoke?
Then try one of these recipes:
Creamy Jerusalem artichoke soup with crispy Jerusalem artichoke chips
A creamy Jerusalem artichoke soup with a sweet aroma of nuts. Together with roasted Jerusalem artichoke chips and parmesan, this is an exceptionally tasty starter in winter.
For the soup:
Extra virgin olive oil
peeled and diced
Fresh thyme leaves
Dry white wine
Chicken or vegetable broth,
or more to dilute
x 150 g cup
or more to taste
Freshly ground black pepper,
- olive oil
- Coarse sea salt
For the roasted Jerusalem artichoke chips:
Preheat the oven to 200 ° C and line a baking sheet with parchment paper.
Place the Jerusalem artichoke slices on the prepared baking sheet, drizzle with a little olive oil and mix well. Spread the slices in a layer and season with salt.
Bake in the oven until golden brown (15 minutes). Take the tray out of the oven and set it aside.
For the soup:
In a large saucepan, heat the oil over medium to high heat. Cook the shallots in it while stirring (2-3 minutes).
Add the garlic and thyme and sauté while stirring (1-2 minutes). Add the Jerusalem artichoke and continue to sauté while stirring (2-3 minutes).
Add the white wine and cook until it has boiled away (approx. 5 minutes). Add the broth and the créme fraîche. Mix well.
Bring everything to a boil and then set the stove to medium heat and simmer covered until the Jerusalem artichokes are soft (25 minutes). Stirring occasionally.
Take the pot off the stove and puree the soup with a hand blender or in a high-performance mixer.
Season the soup to taste and add seasoning if necessary. If you want a thinner soup, you can add more broth and reheat before serving.
Garnish with the Jerusalem artichoke chips and parmesan.
- I highly recommend the Jerusalem artichoke chips. They taste fantastic. It’s best to make more of it right away and enjoy it later as a snack.
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