Jerusalem artichoke soup with celery and garlic
Savor the rich, earthy flavors of our Jerusalem Artichoke Soup, perfectly blended with celery, garlic, and onions. A touch of butter and a dash of seasoning enhance this creamy, hearty dish that's ideal for a cozy meal. Whip up this deliciously comforting soup with simple ingredients like chicken broth, fresh artichokes, and aromatic herbs.
Cook time 50 min
Prep time 15 min
Ingredients:
1 dash salt2 tbsp butter
1 dash black pepper
4 cups chicken broth
5 cups artichokes
2 stalks celery
2 garlic cloves
1 cup onion
Jerusalem artichoke soup with celery and garlic is a delightful, creamy dish perfect for a comforting meal. This recipe combines the nutty flavor of Jerusalem artichokes with the aromatic essence of garlic and the earthy tones of celery, creating a rich and satisfying soup. Ideal for a cozy dinner or an elegant starter, this soup is both nutritious and delicious.
Instructions:
- Peel and chop the Jerusalem artichokes.
- Chop the celery.
- Mince the garlic.
- Chop the onion.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute, until fragrant.
- Add the chopped celery and Jerusalem artichokes to the pot.
- Stir well to combine with the onions and garlic.
- Season with a dash of salt and a dash of black pepper.
- Pour in the chicken broth, stirring to combine.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot.
- Let the soup simmer for about 25-30 minutes, or until the Jerusalem artichokes are tender.
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
- Taste the soup and adjust the seasoning with more salt and pepper if necessary.
- Ladle the soup into bowls and serve hot. Optionally, garnish with a drizzle of olive oil, fresh herbs, or a sprinkle of parmesan cheese.
Tips:
- Peel and chop the Jerusalem artichokes and celery into even pieces to ensure they cook evenly.
- Sauté the garlic and onion in butter until they are soft and translucent for a richer flavor base.
- After adding the chicken broth, bring the mixture to a boil and then let it simmer until the vegetables are tender.
- Blend the soup until smooth using an immersion blender or a regular blender for a creamy consistency.
- Adjust the seasoning with salt and pepper to taste before serving.
- For added depth, consider roasting the Jerusalem artichokes and celery before adding them to the soup.
- Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of crispy bacon for extra flavor and texture.
Cooking Jerusalem artichoke soup with celery and garlic is a simple and rewarding process that results in a silky, flavorful soup. Whether enjoyed as a main dish or an appetizer, it is sure to impress with its unique taste and creamy texture. Serve it hot, garnished with herbs or a dollop of cream, and delight in the warm, comforting flavors.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 9g
Carbohydrates 27g
Fiber 12g
Sugar 5g
Fat 7g
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