Jerusalem Artichoke Soup Recipe With Mushrooms
The Jerusalem artichoke soup recipe is a result of our
curiosity. Sometimes a visit to the market unearths new ingredients that we
have yet to explore. This knobbly root spiked our interest and we gave it a
We discovered that the root vegetable is a very old
vegetable that has its origin in the eastern part of North America. Today it is
also grown in many areas of the temperate zone. The vegetable is the tuber of a
flower that belongs to the family of the sunflowers. This fact also gave it the
The tuber was a regular part of the diet for many natives in
Its consistency when raw is quite crunchy but less starchy
than potatoes. The taste is unobtrusive and slightly nutty.
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Jerusalem artichoke soup recipe ingredient list:
- 600g of Jerusalem artichoke sliced
- 300g of mushrooms sliced
- 2 large onions chopped
- 3 cloves of garlic
- 2cm fresh ginger root
- 2 tablespoons of butter
- ¼ teaspoon of black pepper
- ½ teaspoon of Himalayan crystal salt
- 500ml of vegetable stock
- 250ml of cream
- Parsley for decoration
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- Clean and scrape the Jerusalem artichokes.
- Peel and slice the mushrooms.
- Peel and finely dice the onions, garlic and the fresh ginger
- Gently heat the two tablespoons of butter on low to medium
heat and stir under the onions, garlic and ginger. Fry the onions until they are
translucent. Be careful that they don’t burn.
- Mix under the Jerusalem artichokes and let them heat through
for five minutes then add the mushroom slices.
- Season the soup with pepper and salt then stir under the
vegetable stock and bring everything to a boil. Turn the heat down and let the
soup simmer for about 25 minutes. Thereafter turn the heat off and let the soup
cool down for 15 minutes. Poor in the two hundred and fifty milliliters
of cream and then blend the soup with a hand blender until it is creamy and
Butter and onions burn easily, which leaves a burned after taste when eating the soup, therefore keep an eye on it and reduce the heat in time.
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