Creamy Roasted Jerusalem Artichoke (Printable Version)

Velvety blend of roasted Jerusalem artichokes with aromatic vegetables and a touch of cream.

# What You Need:

→ Vegetables

01 - 1.76 lb Jerusalem artichokes, scrubbed and cut into 0.8 inch chunks
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium leek, white and light green parts only, sliced
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 4.2 cups vegetable stock (gluten-free if needed)
07 - 0.85 cup heavy cream

→ Fats & Seasonings

08 - 2 tablespoons olive oil
09 - 1 tablespoon unsalted butter
10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
11 - ½ teaspoon freshly ground black pepper
12 - 1 teaspoon sea salt (or to taste)
13 - Juice of ½ lemon

→ Garnish (optional)

14 - Chopped chives or parsley
15 - Drizzle of olive oil
16 - Croutons (gluten-free if desired)

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting the Jerusalem artichokes.
02 - Toss Jerusalem artichoke chunks with 1 tablespoon olive oil, a pinch of salt, and half the thyme. Arrange on a baking tray and roast for 25 to 30 minutes, turning once halfway, until golden and tender.
03 - Heat remaining olive oil and unsalted butter in a large pot over medium heat. Add diced onion, sliced leek, and minced garlic; cook for 5 to 7 minutes, stirring occasionally, until softened but not browned.
04 - Add the diced potato to the pot and cook for an additional 2 minutes, stirring to combine.
05 - Add roasted Jerusalem artichokes, remaining thyme, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are very tender.
06 - Remove pot from heat. Puree the soup until smooth using an immersion blender or, in batches, a countertop blender.
07 - Stir in heavy cream and lemon juice. Season with salt and black pepper to taste. Adjust consistency with additional stock or water if necessary.
08 - Reheat gently if needed, then ladle soup into bowls. Garnish with chopped herbs, a drizzle of olive oil, and optional croutons.

# Expert Advice:

01 -
  • The roasting step concentrates the Jerusalem artichokes' nutty flavor into something deeper and more satisfying than raw versions.
  • It comes together in just an hour, making it practical for a weeknight dinner when you want something that tastes like you spent all day cooking.
  • The cream finish transforms humble vegetables into something that feels restaurant-worthy without any complicated techniques.
02 -
  • Don't skip the roasting step—it's the difference between a boring pale soup and one with real depth and character.
  • Add the lemon juice at the end, not during cooking, because it brightens the soup right before serving in a way earlier additions can't achieve.
  • If you're worried about thickness, remember you can always add more liquid but you can't remove it, so start conservative and adjust as you taste.
03 -
  • If your immersion blender seems to be struggling, let the soup cool for 5 minutes before blending—hot soup splatters unpredictably.
  • The soup actually tastes better the next day after the flavors have had time to settle and deepen, so don't hesitate to make it ahead.

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