Jerusalem artichoke soup

This Jerusalem artichoke soup It is more of a delicate soup than a hihgly satiating one, but it is highly comforting on a cool day. Elegant and flavorful enough to present to guests.


2 1⁄2 c Jerusalem artichoke (Jerusalem artichoke (470)washed, scraped and sliced thinly)
1 onion (large onion, peeled and finely chopped)
4 c broth (better chicken broth)
1⁄2 c cream (heavy cream)
  seasoning (salt and white pepper to taste)
2 T coriander (optional, fresh coriander leaves, chopped)


Put the Jerusalem artichokes, the onion and the chicken broth in a large saucepan. Bring to a boil, cover the pan partially, and let the Jerusalem artichokes cook gently until tender, about 20 minutes.

Blend to a smooth puree with the hand blender. Season it to taste with salt and white pepper. Add the cream and heat the soup again, without letting it boil.

Serve the Jerusalem artichoke cream warm, decorated with chopped coriander.

Total time
40 minutes
Cooking time
Preparation time
4 servings


This delicate soup admits all kinds of garnishes. It can be decorated with crispy onion or caramelized onion, cubes of wholemeal bread or fried bread, crunchy ham, fried Jerusalem artichoke strips, grated beetroot or a few drops of flavored olive oil.


Chilean cuisine

easy, simmer, blend
soups, vegetables
Chilean food recipes
Food in America