Jerusalem Artichoke Soup


  • 680g Jerusalem artichokes, peeled + roughly chopped
  • 2 tablespoons butter/margarine
  • 1 large leek, lighter green + white part cut into ¼ inch coins
  • ⅓ cup shallots, chopped
  • 5 cloves garlic, chopped
  • 3½ cups vegetable broth, low sodium
  • 1 teaspoon salt
  • fresh cracked pepper to taste
  • crème fraîche for topping (optional)


  • Melt butter in a large pot over low-medium heat. Add leek, shallots and garlic and turn heat up to medium-high heat. Sauté for 2-3 minutes.
  • Add Jerusalem artichokes and cook for 3 minutes, stirring each minute.
  • Add vegetable broth and salt. Bring to a boil and then lower to a simmer. Cook for 45 minutes.
  • With a immersion blender, blend the mixture until you get a thick, creamy soup. If you’re using a traditional blender, carefully ladle soup, only filling the blender ⅔ full.
  • Add pepper to taste and top with crème fraîche, if using.