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Creamy Roasted Jerusalem Artichoke That Feels Like Comfort

Creamy Roasted Jerusalem Artichoke soup in a rustic bowl
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Velvety blend of roasted Jerusalem artichokes with aromatic vegetables and a touch of cream.

Ingredients

Scale
  • 1.76 lb Jerusalem artichokes, scrubbed and cut into 0.8 inch chunks
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium leek, white and light green parts only, sliced
  • 1 medium potato, peeled and diced
  • 4.2 cups vegetable stock (gluten-free if needed)
  • 0.85 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sea salt (or to taste)
  • Juice of ½ lemon
  • Chopped chives or parsley (optional)
  • Drizzle of olive oil (optional)
  • Croutons (gluten-free if desired, optional)

Instructions

1. Preheat oven: Set the oven to 400°F to prepare for roasting the Jerusalem artichokes.

2. Roast Jerusalem artichokes: Toss Jerusalem artichoke chunks with 1 tablespoon olive oil, a pinch of salt, and half the thyme. Arrange on a baking tray and roast for 25 to 30 minutes, turning once halfway, until golden and tender.

3. Sauté aromatics: Heat remaining olive oil and unsalted butter in a large pot over medium heat. Add diced onion, sliced leek, and minced garlic; cook for 5 to 7 minutes, stirring occasionally, until softened but not browned.

4. Cook potato: Add the diced potato to the pot and cook for an additional 2 minutes, stirring to combine.

5. Combine and simmer: Add roasted Jerusalem artichokes, remaining thyme, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are very tender.

6. Puree soup: Remove pot from heat. Puree the soup until smooth using an immersion blender or, in batches, a countertop blender.

7. Finish soup: Stir in heavy cream and lemon juice. Season with salt and black pepper to taste. Adjust consistency with additional stock or water if necessary.

8. Serve: Reheat gently if needed, then ladle soup into bowls. Garnish with chopped herbs, a drizzle of olive oil, and optional croutons.

Notes

For a vegan version, replace the heavy cream with coconut cream or a plant-based alternative and use vegan butter. If Jerusalem artichokes are not available, parsnips can be used as a substitute with a slightly different flavor profile.

Nutrition

Find it online: https://paulakitchen.com/creamy-roasted-jerusalem-artichoke/