Thursday 20 April 2017


Jerusalem Artichoke Cream Soup

Serves 4

1. 500g Jerusalem artichokes washed, peeled and chopped
2. 2 potatoes chopped bit size
3. 2 large onions, 1 quartered and 1 diced
4. 4 garlic cloves, 2 minced
5. A handful of oyster mushrooms sliced (optional)
6. Thyme for garnish
7. Water 1 l.5 litres
8. 100ml cream (Kaffefløde 9%) (optional)
9. Salt & pepper to taste

1. Place half of the Jerusalem artichokes, 2 garlic cloves, 1 onion into the Philips soupmaker and add water to the minimum line and start cooking and puree.

2. On a pan/pot, fry the garlic, onions, the remaining of the Jerusalem artichokes and potatoes. Add salt to taste. Transfer to pot, add water just enough to cover and let it simmer.

3. Add the puree from the soup cooker when done.

4. Add salt to taste.

5. Add cream as desired (optional)

6. Serve in bowls and garnish with thyme or other herbs.

Additional Information:
I love the Jerusalem artichokes soup that my work canteen serve. Today, there was an offer from IMRA supermarket and I bought 2 packets of Jerusalem artichokes to try to make soup and also to make a roast Jerusalem artichokes dish. Both Daddy FECS and I loved it, also Baby FECS, but our Little FECS didn't like it. He is apparently not fond of the smell and taste of Jerusalem artichokes. He refused to eat it :-(

Here is a simpler recipe from the package from the supermarket in Danish:


This is the packet of Jerusalem artichokes I bought

Since I have the Phillps soup cooker, I use it to puree half of it. I love the consistency that the soup cooker does.

While waiting for the soup cooker to do its job, I fried the garlic, onions, mushrooms, potatoes and the other half of the Jerusalem artichokes.

The artichokes pureed by the soup cooker.

Now it's done and ready to serve :-)

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