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My Cream Of Jerusalem Artichoke Soup ©

November 27, 2012






For all you artichoke lovers out there. I LOVE ARTICHOKES!

This is a delicious Cream of Artichoke Soup recipe, topped with fresh chives. It is made by pureeing Jerusalem artichokes, there is no thickening added and it is full of goodness and flavor. I saw the artichokes at the vegetable shop and thought that they would turn into a good soup… is the result.







4-6 Persons



Preparation time 20-30 minutes




1 kilo firm Jerusalem artichokes ( Season: winter months.)

50 g butter

1 liter white stock ( Chicken or Veal.)

1 large onion finely chopped

A dash of milk or cream to whiten soup

salt freshly ground pepper

2 tbs chopped fresh chives for decoration and Sweet Paprika

Slim Finnish Rye biscuits as an accompaniment



1. Peel artichokes as one would a potato and place in bowl of cold water, so that they do not brown.

2. Melt butter over medium heat, add finely chopped onion and saute gently until transparent.

3. Add artichokes cut into even sizes and saute in butter until well coated.

4. Lower heat to minimum and cover with grease -proof paper and lid. Leave to sweat five minutes. This brings out the flavor.

5. Remove paper and cover artichokes with home made stock.

6. Simmer gently for 20-30 minutes. Test with the point of a knife. The artichoke should be soft and fall off the knife.

7. Poor off stock into a clean bowl and place artichokes in blender. Blend until smooth.

Pre-heat bowls and or Tureen in oven at 50.C.

8. Re-heat in saucepan together with stock. Add milk or cream to dilute soup to the right consistency and heat  the soup to just below boiling point.

9. Serve in pre-heated  individual bowls or soup tureen, decorating with finely chopped fresh chives just before serving. ( Not earlier, or the chives will not retain their nice bright green color. Sprinkle with Sweet Paprika.

10. Serve with wafer thin Finnish Rye biscuits.



Peel artichokes as one would potatoes, place in bowl of cold water so as not to brown.


Inside they are beautifully white.

Peel onion and collect chives from garden.

Here you see them together with peeled onion.

Chop onion finely, place in saucepan together with butter.

Saute over medium heat until transparent, don’t hurry this, onion must always cook through thoroughly and

don’t allow to brown, this is a ‘white’ soup!

Add peeled Jerusalem artichokes and turn in butter.

Cover artichokes with grease-proof paper and the saucepan lid. Turn heat to minimum and sweat for five

minutes. This brings the flavor out.

Remove lid and grease-proof paper. Pour over white stock to cover artichokes. Bring to a simmer and cook

for 20 minutes.

Test for ‘doneness’ with the point of a knife. Artichokes should be soft and drop off the knife. This is a

way to test all vegetables.

Here they are soft and done. Pour off stock into clean bowl and place artichokes and onions in blender.

Blend in blender.

Blend until smooth.

Finely chop chives. Use in soup and or to decorate.

If liked add half the chives to the soup, just before serving. Use the rest to decorate.

Final result! Top with chives and a little Sweet Paprika.

8 Comments leave one →
  1. Claire Karapetsis permalink
    November 29, 2012 8:09 am

    Tres bonne recette pour ce midi… merci Jane


  2. ΒΑΣΙΛΙΚΗ permalink
    November 29, 2012 1:52 pm



  3. January 26, 2017 1:55 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    It’s the season for Jerusalem Artichokes!


  4. Anna permalink
    January 27, 2017 2:11 am

    Jane, this looks very delicious–just the thing for this cold weather!


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