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  • Writer's picturemor beja

Jerusalem Artichoke Soup

Temperatures are low and rain has already become a regular guest in recent weeks. So this is a great time to pull out a recipe for a creamy, delicious and dreamy soup.

Jerusalem artichoke is a wonderful vegetable to cook with and the artichokes on the market recently are wonderful, so it's a shame not to take advantage of it!

A wintery, comforting and dreamy Jerusalem artichoke soup.

With the addition of mushrooms and fried onions ... and if you really want to indulge, you can also add grated Parmesan cheese on top.

Delicious delicious delicious!

And another reason I really like this soup - it serves as a wonderful base for more dishes.

Like a pasta sauce, you can thicken it and it turns into a wonderful cream, I for example used it this week as a base for Israeli couscous dish and it was so yummy.


  • 700 grams of Jerusalem artichoke

  • 350 grams of potatoes

  • 1 onion

  • 1 parsley root (about 70 grams)

  • 1 leek

  • 2 teaspoons sea salt

  • Half a teaspoon of ground black pepper (you can add more if you like)

  • A pinch of nutmeg

  • 2 teaspoons white wine vinegar

  • 300 ml of milk

  • 650 ml of water

  • 50 grams of butter

  • 2 tablespoons olive oil

  • 3 cloves of garlic

  • 5-6 stems of thyme

For the mushrooms and fried onions topping -

  • 12-14 Champignon mushrooms

  • 1 small onion

  • 30 grams of butter

  • 2 tablespoons oil

  • Coarse salt

  • Black pepper

  • Parmesan cheese (can be converted to Picorino Romano or Grana Padano cheese)


  • Peel the onion, potatoes, parsley root and artichokes and cut into cubes.

  • No need to invest in slicing, we will eventually grind the soup. So the aesthetics of the cut have no meaning.

  • Heat 2 tablespoons of olive oil in a pot and fry the onion.

  • After 2-3 minutes, add the artichokes, potatoes, leeks, parsley root and garlic.

  • Add salt, black pepper and nutmeg zest and mix.

  • Then add the butter and white wine vinegar, mix and add the water and milk.

  • Mix well and place the thyme stalks on top.

  • Close the pot and cook over medium heat until all the ingredients in the pot are completely cooked and completely soft.

  • Stir occasionally while cooking.

  • Remove the thyme stalks and grind the soup using a hand blender.

  • Continue to cook for another 6-7 minutes.

Prepare the mushrooms and onions topping -

  • Cut the mushrooms into thin slices.

  • Peel and cut the onion in half and then into thin slices.

  • Heat 2 tablespoons oil in a pan and fry the onion.

  • Stir occasionally.

  • Fry the onion until it starts to caramelize and then add the mushrooms.

  • Add the butter and salt and pepper to taste.

  • Serve on top of the soup with grated Parmesan cheese.

Enjoy! :)

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I would really love to hear if you like the recipe!


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