Jerusalem Artichoke Soup: A Simple, Creamy Recipe
To make Jerusalem artichoke soup, soften an onion and two cloves of garlic in butter, add 700 g of scrubbed, chopped Jerusalem artichokes and a litre of stock, simmer for 20 to 25 minutes until soft, then blend with a squeeze of lemon juice. It serves four, takes about 45 minutes, and needs no peeling or cream.
If you've grown Jerusalem artichokes, you'll know the problem well: a single row of plants can leave you with far more tubers than you can eat fresh. This creamy soup is the best answer to that glut: it's simple, forgiving, and turns a basket of knobbly tubers into a warming bowl with very little effort.
Jerusalem artichokes have a subtle, nutty sweetness that's often compared to globe artichoke hearts, which is how they got their misleading name. Cooked down with onion, garlic, and stock, they blend into a naturally silky soup without needing any cream, though a splash at the end never hurts.
This recipe is deliberately simple: a base you can dress up with different toppings depending on what's in the garden that week.
Jerusalem Artichoke Soup Quick Facts
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Difficulty: Easy
Best season: Late autumn through winter, whenever tubers are freshly lifted
Ingredients
700 g Jerusalem artichokes, scrubbed and roughly chopped
1 large onion, chopped
2 cloves garlic, chopped
1 tablespoon butter or olive oil
1 litre vegetable or chicken stock
Juice of half a lemon
Salt and black pepper, to taste
Optional: a splash of cream, and a few fresh herbs or croutons to serve
Method
Step 1: Prepare the Tubers
Scrub the Jerusalem artichokes well; there's no need to peel them, as most of the flavour and fibre sits just under the skin.
Chop them roughly into even, bite-sized pieces so they cook at the same rate.
Have the onion and garlic chopped and ready before you start cooking, as this soup comes together quickly once it's on the heat.
Step 2: Soften the Aromatics
Melt the butter or heat the oil in a large pot over medium heat.
Add the onion and cook gently for 5 to 7 minutes, until soft and translucent but not browned.
Stir in the garlic and cook for a further minute, until fragrant.
Step 3: Simmer the Soup
Add the chopped Jerusalem artichokes to the pot and stir to coat them in the butter or oil.
Pour in the stock, bring to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes, until the tubers are completely soft when pierced with a fork.
Skim off any foam that rises to the surface during cooking.
Step 4: Blend Until Smooth
Remove the pot from the heat and blend the soup until smooth, either with a stick blender directly in the pot or in batches in a countertop blender.
Stir in the lemon juice, which brightens the flavour and helps offset the soup's natural sweetness.
Add a splash of cream at this point if you'd like a richer finish.
Step 5: Season and Serve
Season generously with salt and black pepper, tasting as you go. Jerusalem artichokes can take more seasoning than you'd expect.
Ladle into bowls and top with a scattering of fresh herbs, a drizzle of cream, or crisp croutons.
Serve hot, with crusty bread on the side.
Tips and Variations
Digestive tip: Jerusalem artichokes contain inulin, which some people find harder to digest. Cooking them thoroughly and starting with a smaller portion helps if you're trying them for the first time.
Extra flavour: Roast the chopped tubers with a little oil at 200°C for 20 minutes before adding them to the soup for a deeper, caramelised flavour.
Storage: This soup keeps well in the fridge for up to 3 days and freezes well for up to 3 months. Add any cream after reheating rather than before freezing.
Make it vegan: Use olive oil instead of butter, vegetable stock, and skip the cream, or use a plant-based alternative.
FAQ: Jerusalem Artichoke Soup
Do I need to peel Jerusalem artichokes before cooking?
No, a good scrub is all they need. The skin is thin and softens completely during cooking, and leaving it on saves time and keeps more of the fibre.
Why does my soup taste slightly sweet?
Jerusalem artichokes are naturally sweet, thanks to the inulin they store instead of starch. The lemon juice in this recipe is there specifically to balance that sweetness.
Can I make this soup ahead of time?
Yes, it's a good make-ahead soup. The flavour actually improves after a day in the fridge. Reheat gently on the stove rather than boiling it hard.
What can I use instead of cream?
A splash of milk, a spoonful of plain yogurt, or simply extra stock all work well if you want a lighter finish.
A pot of Jerusalem artichoke soup is one of the simplest ways to make the most of a good tuber harvest, and it tastes far more indulgent than the short ingredient list suggests.
Grow Your Own Jerusalem Artichokes
Jerusalem artichokes are one of the easiest perennial vegetables you can grow: plant a few tubers in spring and you will be lifting a heavy crop from November right through winter, year after year. At Earthling Plants we sell Jerusalem artichoke tubers ready to plant; give them a spot where they can spread, as they come back every year. Our guide on how to grow Jerusalem artichokes covers planting, harvesting and keeping them contained.
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