Jamie Oliver Jerusalem Artichoke Soup

I didn’t expect this soup to taste like memory. But it did. Jamie Oliver Jerusalem Artichoke Soup—yep, that’s the name, and yep, it’s earthy as hell—reminded me of winters at my grandma’s house, where something always simmered and the windows fogged up just right. The flavor has this ghost of sweetness from the artichokes, tangled up with the soft, almost lazy onion and leek. And those crispy sage leaves? Absolute show-offs. (inspired by Jamie Oliver)

Ingredients Needed

Soup stuff:

• 1/4 cup extra-virgin olive oil
• 1 leek (go for the pale bits), chopped fine
• 1/2 cup chopped white onion
• 2 pounds Jerusalem artichokes (peel ’em if you feel like it)
• 5 cups water or veggie stock
• 1 teaspoon sea salt

Crunchy leaf moment:

• 1 tablespoon olive oil
• 8 to 12 fresh sage leaves

How To Make Jamie Oliver Jerusalem Artichoke Soup

1. Start with the sizzle: Grab a big pot. Heat up that olive oil like you mean it, then toss in the onion and leek. Stir, let them soften. You’ll smell it when it’s right—sweet, vegetal, cozy. Takes maybe five minutes, maybe less.
2. Now the roots: In go the artichokes. Chunky, knobbly little weirdos. Pour in the water or stock and drop in the salt. Bring the whole bubbling mess to a boil, then turn it way down. Lid on. Let it murmur for about 30 minutes. The artichokes should give in without a fight.
3. Blending the heart of it: Kill the heat. Let things cool a touch—don’t burn yourself being heroic. Blend it. Either in batches or with a stick blender straight in the pot. It should be creamy, like velvet on your tongue. Taste it. Maybe it needs a little more salt. Or a whisper of pepper.
4. Sage leaves, fried just right: Tiny pan, tablespoon of oil. Medium heat. Sage leaves go in and start curling, crackling. Not long—maybe two minutes. Get them out before they turn bitter. Paper towel them. They’re delicate, like glass.
5. Serve hot. Ladle into bowls, plop some sage on top. Sit down. Breathe. Eat.

Why I Love This Recipe

Because it surprised me. I thought it’d be another soup—fine, maybe boring. But no. It was quiet and bold at the same time. I made it on a grey Saturday and it turned the whole day golden. My friend, who never shuts up about food being “too rooty,” slurped it down and said nothing. That’s how I knew it was good.

Recipe Tips

• You don’t have to peel the artichokes. But if the skin creeps you out, just do it.
• Vegetable stock makes it deeper. Like a darker shade of the same color.
• Watch the sage. Blink and it’s burnt.
• This soup freezes like a champ.
• Want it riche,Stir in cream. Or butter. Or both. No shame.

How To Store This Jamie Oliver Jerusalem Artichoke Soup

• Room temp: Cool it down first. Don’t just toss it in a container while it’s still steaming—your fridge deserves better.
• Fridge: Keeps for a few days, no drama. Just make sure it’s sealed tight.
• Freezer: Yes, it can handle the deep freeze. Up to three months, if you’re the type who remembers what’s in the back of the freezer.
• Reheating: Stovetop is best—gives it that slow warmth. Microwave if you’re in a rush. Stir it. Add a splash of water if it’s gone too thick.

Let’s Answer a Few Questions! (FAQs)

Do I have to peel Jerusalem artichokes?
Nah. The skin’s fine. More fiber, more flavor. But peel if you want it smoother.

Can I swap in chicken stock?
Sure. It’ll shift the vibe. Make it heartier.

Will kids eat this?
If they like mashed potatoes, probably yes. If not, maybe with some bread dunked in.

Can I prep it ahead?
Totally. It mellows out overnight and somehow gets better.

Leftovers—any good uses?
Yeah. Use it as a base for risotto. Or a pasta sauce. Or just keep eating it until it’s gone

Nutrition Facts (per serving):

• Calories: 223.6
• Carbs: 38.6g
• Protein: 6.1g
• Fat: 6.4g
• Sugar: 21g
• Fibre: 4g
• Sodium: 955.2mg

Try More Recipes:

• Jamie Oliver Chickpea Soup
• Jamie Oliver Butternut Squash And Sweet Potato Soup
• Jamie Oliver Roasted Red Pepper And Tomato Soup