Jamie Oliver Jerusalem Artichoke Soup is made with extra-virgin olive oil, leek, white onion, Jerusalem artichokes, water or vegetable stock, sea salt, and fresh sage leaves. This healthy Jerusalem Artichoke Soup recipe creates a delicious soup that takes about 40 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Broccoli And Stilton Soup
- Jamie Oliver Parsnip And Apple Soup
🧡 Why You’ll Love This Jerusalem Artichoke Soup Recipe:
- Healthy: Full of vitamins and minerals from fresh veggies.
- Tasty: The mix of leek, onion, and Jerusalem artichokes makes a yummy soup.
- Easy Ingredients: Uses ingredients you can find easily.
- Simple to Cook: The steps are easy, great for beginners.
- Looks Great: Crispy sage leaves make it look fancy, perfect for guests.
🧅 Jamie Oliver Jerusalem Artichoke Soup Ingredients
- ¼ cup extra-virgin olive oil
- 1 leek, white and pale green parts, rinsed and finely chopped
- ½ cup finely chopped white onion
- 2 pounds Jerusalem artichokes, peeled and rinsed (peeling is optional)
- 5 cups water or vegetable stock
- 1 teaspoon sea salt
Crispy Sage Leaves:
- 1 tablespoon extra-virgin olive oil
- 8 to 12 fresh sage leaves
🍲 How To Make Jamie Oliver Jerusalem Artichoke Soup
- Sauté Vegetables: Add the olive oil to a soup pot and set it over medium heat. Sauté the onion and leek for around 5 minutes, or until they are tender.
- Cook Artichokes: Add the Jerusalem artichokes, water, and salt to the pot. Bring to a boil, then simmer, covered, for 30 minutes or until the artichokes are soft.
- Blend Soup: Remove the pot from the heat and let it cool slightly. Blend the mixture until completely smooth. Taste and adjust the seasoning if needed. Warm the soup gently before serving.
- Crisp Sage Leaves: In a small sauté pan, heat the olive oil over medium heat. Add the sage leaves and sauté for about 2 minutes, or until they are slightly crisp. Place the sage leaves on paper towels to drain any excess oil.
- Serve: Serve the soup hot, garnished with a couple of crispy sage leaves.
💭 Recipe Tips
- Use Fresh Artichokes: Pick firm and fresh Jerusalem artichokes. Don’t use ones that are soft or have spots.
- Chop Evenly: Cut the leek and onion into small, even pieces. This helps them cook better and makes the soup taste good.
- Blend Carefully: If your blender is small, blend the soup in parts to avoid spills and get a smooth soup.
- Season Slowly: After blending, taste the soup and add more salt or pepper if needed. Do this slowly to get the right taste.
- Serve Right Away: Reheat the soup and serve it hot for the best taste and texture. Add the crispy sage leaves just before serving.
🥙 What To Serve With Jerusalem Artichoke Soup?
Jerusalem Artichoke Soup pairs well with sourdough bread, a Caesar salad, roasted carrots, and seared scallops. It also can be served alongside garlic knots, a couscous salad, and sautéed spinach.
🎚 How To Store Leftovers Jerusalem Artichoke Soup?
- In the Fridge: Put the Leftovers Jerusalem Artichoke Soup in a sealed container and keep it in the fridge for up to 3 days.
- In the Freezer: Use a freezer-safe container to freeze the Jerusalem Artichoke Soup for up to 3 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Jerusalem Artichoke Soup?
- In the Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover it with foil, and heat for about 20 minutes or until hot.
- In the Microwave: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the soup into a pot and warm it over medium heat, stirring occasionally, until heated through.
FAQs
Do You Need to Peel Jerusalem Artichokes for Soup?
For Jamie Oliver’s Jerusalem Artichoke Soup, you don’t need to peel the artichokes. The skin is edible and adds fiber. But if you want a smoother soup, peel them with a vegetable peeler.
What If The Soup Is Too Thick?
If the soup is too thick, add a little more water or stock until you reach your desired consistency.
How Can I Make The Soup Creamier?
You can add a little heavy cream or coconut milk after blending to make the soup creamie
How Do I Know If The Artichokes Are Cooked?
The artichokes are cooked when they are soft and easy to poke with a fork.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chickpea Soup
- Jamie Oliver Butternut Squash And Sweet Potato Soup
- Jamie Oliver Roasted Red Pepper And Tomato Soup
Jamie Oliver Jerusalem Artichoke Soup Nutrition Facts
- Calories 223.6
- Calories from Fat 57.2
- Total Fat 6.4g
- Saturated fat 3.7g
- Trans fat 0.2g
- Cholesterol 20.1mg
- Sodium 955.2mg
- Potassium 966.1mg
- Carbohydrates 38.6g
- Net carbs 34.5g
- Fiber 4g
- Sugar 21g
- Protein 6.1g
Jamie Oliver Jerusalem Artichoke Soup
Description
Jamie Oliver Jerusalem Artichoke Soup is made with extra-virgin olive oil, leek, white onion, Jerusalem artichokes, water or vegetable stock, sea salt, and fresh sage leaves. This healthy Jerusalem Artichoke Soup recipe creates a delicious soup that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Crispy Sage Leaves:
Instructions
- Sauté Vegetables: Add the olive oil to a soup pot and set it over medium heat. Sauté the onion and leek for around 5 minutes, or until they are tender.
- Cook Artichokes: Add the Jerusalem artichokes, water, and salt to the pot. Bring to a boil, then simmer, covered, for 30 minutes or until the artichokes are soft.
- Blend Soup: Remove the pot from the heat and let it cool slightly. Blend the mixture until completely smooth. Taste and adjust the seasoning if needed. Warm the soup gently before serving.
- Crisp Sage Leaves: In a small sauté pan, heat the olive oil over medium heat. Add the sage leaves and sauté for about 2 minutes, or until they are slightly crisp. Place the sage leaves on paper towels to drain any excess oil.
- Serve: Serve the soup hot, garnished with a couple of crispy sage leaves.
Notes
- Use Fresh Artichokes: Pick firm and fresh Jerusalem artichokes. Don’t use ones that are soft or have spots.
- Chop Evenly: Cut the leek and onion into small, even pieces. This helps them cook better and makes the soup taste good.
- Blend Carefully: If your blender is small, blend the soup in parts to avoid spills and get a smooth soup.
- Season Slowly: After blending, taste the soup and add more salt or pepper if needed. Do this slowly to get the right taste.
- Serve Right Away: Reheat the soup and serve it hot for the best taste and texture. Add the crispy sage leaves just before serving.