Jerusalem artichokes are not from Jerusalem, nor are they artichokes. They are the tubers of a sunflower and look like uneven potatoes with a taste similar to parsnips. They taste fantastic in this wholesome soup.
The ingredient of Jerusalem artichoke soup
- 2 teaspoons olive oil
- 800g Jerusalem artichokes, peeled, chopped
- 500g sebago (brushed) potatoes, peeled, chopped
- 3 bacon rashers, rind removed, finely chopped
- 4 bay leaves, torn
- 8 sprigs fresh thyme
- 1L (4 cups) Massel chicken style liquid stock
- 750mls (3 cups) water
- Salt & ground black pepper, to taste
The instruction how to make Jerusalem artichoke soup
- Heat the olive oil in a large heavy-based saucepan over medium heat. Add the artichokes, potatoes, bacon, bay leaves and thyme and cook, stirring occasionally, for 5 minutes.
- Add stock and water and increase heat to high. Bring to boil and then reduce heat to medium. Cook, uncovered, for 20 minutes. (See microwave tip.) Remove the bay leaves and thyme stems. Season soup with salt and pepper.
Nutritions of Jerusalem artichoke soupcalories: 329.103 calories
calories: 15 grams fat
calories: 5 grams saturated fat
calories: 21 grams carbohydrates
calories: 4 grams sugar
calories: 17 grams protein
calories: 1497.08 milligrams sodium