< Return to Seasonal Recipes

Jerusalem Artichoke Soup


2 tablespoons unsalted butter
1 cup onion, chopped
1 cup leeks, chopped (white and pale green parts only)
2 celery stalks, chopped
2 large garlic gloves, minced
2 pounds Jerusalem artichokes, peeled and cubed
1 quart chicken or vegetable stock
Shelled pumpkin seeds, toasted
Salt and pepper to taste


  1. Heat the butter in a soup pot over medium-high heat and cook the onions, leeks and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.
  2. Add the Jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the Jerusalem artichokes begin to break down, 45 minutes to an hour.
  3. Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.
  4. Garnish with toasted pumpkin seeds and sprinkle with freshly grated black pepper to serve.

Serves 4

Source >>