Jerusalem artichoke soup with celery and garlic
This creamy Jerusalem artichoke soup features nutty artichokes, aromatic garlic, and earthy celery for a comforting dish. It's simple to prepare and perfect for a cozy meal.
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.
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.
Jerusalem artichoke soup with celery and garlic FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if it thickens.
Yes, you can substitute vegetables like potatoes or carrots for some of the Jerusalem artichokes or celery. Just keep in mind that this will alter the flavor and texture of the soup.
The Jerusalem artichokes are done when they are fork-tender, usually after about 25-30 minutes of simmering. You can test their doneness with a fork; they should be easy to pierce.
For a vegetarian or vegan option, substitute chicken broth with vegetable broth. Ensure it is low-sodium if you want to control the saltiness of the soup.
Yes, you can freeze the soup for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
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.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 9g
Carbohydrates 27g
Fiber 12g
Sugar 5g
Fat 7g
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