Earthy Jamie Oliver Jerusalem Artichoke Soup Recipe for Fall

Jerusalem artichoke soup whispers tales of rustic comfort and culinary elegance in every silky spoonful.

These gnarly, unassuming tubers transform into a luxurious elixir that warms from within.

Earthy and nuanced, the soup blends countryside charm with sophisticated flavor profiles.

Velvet-smooth textures glide across your palate, releasing deep, nutty undertones that surprise and delight.

Winter’s chill melts away as each carefully crafted bowl tells a story of seasonal simplicity.

Professional kitchens and home cook sanctuaries alike celebrate this unassuming yet remarkable dish.

Check out a recipe that promises to elevate your cooking and tantalize your taste buds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 250 kcal

Servings: 4

Ingredient List for Jamie Oliver Jerusalem Artichoke Soup

• Leek: Choose firm, bright green-white stalks with no wilting or browning edges.
• Onion: Select smooth, heavy onions with no soft spots or sprouting.

• Jerusalem Artichokes: Pick firm, smooth tubers without significant blemishes or soft areas.
• Water: Use fresh, filtered water for clearest flavor profile.
• Salt: Select fine sea salt for balanced seasoning.

• Olive Oil: Choose cold-pressed, extra virgin olive oil for rich, authentic flavor.
• Fresh Sage Leaves: Opt for vibrant green, crisp leaves with no yellowing or wilting.

Tools for Making Jerusalem Artichoke Soup

• Soup Pot: Large, heavy-bottomed pot for sautéing and simmering vegetables.
• Skillet: Small pan for crisping sage leaves.
• Chef's Knife: Sharp knife for finely chopping leek and onion.
• Cutting Board: Sturdy surface for chopping ingredients.
• Blender: High-powered appliance for creating smooth, creamy soup texture.
• Wooden Spoon: Tool for stirring vegetables while sautéing.
• Measuring Cup: For precise water measurement.
• Measuring Spoons: To measure salt accurately.
• Tongs or Slotted Spoon: For removing crispy sage leaves from oil.
• Serving Bowls: Dishes for presenting and serving the soup.

Step-by-Step Jerusalem Artichoke Soup Recipe

• Kick Off with Flavor Burst

Grab a large soup pot and warm some olive oil over medium heat. Toss in finely chopped leeks and onions, letting them dance and soften until they become translucent and fragrant, stirring occasionally for about 5 minutes.

• Transform Artichokes into Liquid Gold

Drop Jerusalem artichokes into the pot along with water and a pinch of salt. Bring the mixture to a rolling boil, then dial down the heat, cover the pot, and let everything simmer gently. Allow the artichokes to become meltingly tender, which takes around 30 minutes.

• Whip Up Silky Smoothness

Take the pot off the heat and let it cool for a few moments. Carefully transfer the mixture to a blender and transform it into a luxuriously smooth soup. Give it a taste and adjust the seasoning if needed. Warm it up gently before serving.

• Create Crispy Sage Magic

In a small skillet, heat a touch of olive oil. Gently add fresh sage leaves and cook until they turn delightfully crisp and slightly darker, which takes about 2 minutes. Keep a close eye to prevent burning.

• Serve with Elegant Flair

Pour the velvety soup into beautiful bowls. Crown each serving with a few crispy sage leaves. Serve immediately to capture the soup’s peak flavor and dreamy texture.

Flavor Upgrades for Jerusalem Artichoke Soup

• Boost Your Cooking Skill: Soup Transformation Tricks
• Swap Sage Leaves: Replace sage with rosemary or thyme for an herbal twist that elevates the soup's flavor profile without losing the aromatic essence.
• Texture Control: Use an immersion blender directly in the pot for easier cleanup and more control over smoothness, creating a silky or slightly chunky consistency based on personal preference.
• Dairy Enhancement: Stir in a splash of heavy cream or coconut milk just before serving to add richness and create a more luxurious mouthfeel that complements the earthy Jerusalem artichoke base.
• Protein Power-Up: Top the soup with crispy pancetta bits, roasted pumpkin seeds, or shredded rotisserie chicken to transform this starter into a more substantial meal that satisfies hunger.

Serving Jamie Oliver’s Artichoke Soup

• Pair with Crusty Bread: Slice a rustic sourdough or hearty whole wheat bread to dip into the creamy soup, soaking up its rich flavors and adding a delightful textural contrast.
• Drizzle with Olive Oil: Add a final touch of luxury by swirling extra virgin olive oil on top, creating a silky sheen and enhancing the soup's earthy undertones.
• Sprinkle with Toasted Nuts: Scatter a handful of toasted pine nuts or chopped almonds for a delightful crunch that complements the smooth soup texture.
• Serve as Starter or Main: Enjoy this Jerusalem artichoke soup as an elegant appetizer before a main course or make it a satisfying light lunch with a simple green salad on the side.

Keep This Soup Fresh and Ready

• Preserve Soup's Freshness: Cool the soup completely before storage to maintain its rich flavor and prevent bacterial growth.
• Refrigerate Right: Transfer soup to airtight containers and store in the refrigerator for up to 4 days, ensuring maximum taste and quality.
• Freeze for Future Meals: Pour cooled soup into freezer-safe containers, leaving slight space for expansion. Freeze up to 3 months for quick, delicious meal prep.
• Reheating Tips: Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally to restore creamy texture and prevent scorching.

Velvety Jerusalem Artichoke Soup Recipe

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4.5 from 24 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s jerusalem artichoke soup brings rustic comfort from Italian kitchens to your table. Creamy, earthy flavors blend seamlessly with fragrant herbs, offering you a warm embrace of seasonal ingredients.

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Ingredients

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• 2 lbs (907 g) jerusalem artichokes, peeled and washed
• 5 cups (1.2 l) water or vegetable broth
• 1 leek (white and light green parts), washed and finely chopped
• 0.5 cup (120 g) white onion, finely chopped
• 5 tbsps (75 ml) olive oil
• 1 tsp sea salt
• 8 to 12 fresh sage leaves

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Instructions

1. Sauté Base: In a large soup pot, heat olive oil over medium flame. Gently sweat leeks and onions until translucent and softened, releasing their aromatic essence, approximately 4-5 minutes.
2. Artichoke Infusion: Add Jerusalem artichokes to the pot, pour in water, and season with salt. Bring the liquid to a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow vegetables to tenderize, transforming into a silky mixture for about 25-35 minutes.
3. Puree Method: Remove pot from heat and let cool momentarily. Carefully transfer soup to a blender, processing until achieving a luxuriously smooth consistency. Taste and refine seasoning, adjusting salt levels to enhance flavor profile.
4. Sage Garnish: While soup rests, create crisp sage leaves by heating olive oil in a small skillet. Gently fry sage leaves until they become delicate, golden-brown fragments in approximately 1-2 minutes. Drain leaves on paper towel to ensure maximum crispness.
5. Finishing Touch: Warm the blended soup gently, then ladle into serving bowls. Crown each portion with the fragrant, crispy sage leaves, creating a visually stunning and aromatic culinary presentation.

Notes

• Artichoke Selection: Choose firm, smooth-skinned Jerusalem artichokes without blemishes or soft spots for the best flavor and texture.
• Cooking Time Watch: Simmer artichokes carefully, checking tenderness around 25 minutes to prevent overcooking and maintain delicate consistency.
• Blending Safety: Allow soup to cool slightly before blending to prevent hot liquid splatter and potential kitchen accidents.
• Sage Crisp Technique: Fry sage leaves quickly over medium heat, removing them the moment they turn crisp to avoid burning and bitter flavor.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 0 mg