Jerusalem Artichoke Soup is a chic and creamy dish that combines the delicacy of the Jerusalem artichoke flavor with the smoothness of pureed ingredients. This tuber, similar to a potato but with fewer calories and many beneficial properties such as the presence of inulin, a prebiotic fiber that promotes digestion and fat metabolism, has become in recent years one of the protagonists of healthy and creative cuisine.
The Jerusalem artichoke, native to North America, was introduced to Europe in the seventeenth century and has since become a versatile and appreciated ingredient in many European countries such as France, Italy, Germany, and the United Kingdom, where it has become the king of soups, such as “Jerusalem Artichoke Soup.” The cream of Jerusalem artichoke lends itself to many variations, such as the addition of sautéed mushrooms or truffles, which enrich the flavor and texture of the soup.
Here is the recipe to prepare the cream of Jerusalem artichoke:
1 chopped onion
500g of Jerusalem artichokes, peeled and diced
800ml of chicken or vegetable broth
100ml of fresh cream
Salt and black pepper
Preparing the cream of Jerusalem artichoke is simple and quick. After cleaning and peeling the Jerusalem artichokes, cook them in a pot with the onion and chicken or vegetable broth for about 20-25 minutes. Once tender, blend them with an immersion blender until you obtain a smooth and velvety consistency. Then add the fresh cream to give a note of sweetness and balance the slightly bitter taste of the tuber. The soup can be enriched with toasted bread croutons, thyme or parsley leaves, and a drizzle of raw oil.
The cream of Jerusalem artichoke is a healthy, tasty, and versatile dish that lends itself to many variations and conquers the palate with its delicate creaminess. But Jerusalem artichoke soup is not just a pleasure for the palate: the health benefits are numerous. Jerusalem artichoke is, in fact, a food rich in beneficial properties for our body, thanks to the presence of vitamins and minerals, such as vitamin C and potassium. In addition, the inulin present in Jerusalem artichoke promotes digestion and fat metabolism, helping to keep our body healthy.
Which wine to pair it with?
The ideal pairing for Jerusalem artichoke cream is with a dry white wine, such as Sauvignon Blanc or Vermentino, which blend well with the delicacy of the Jerusalem artichoke flavor and the creaminess of the soup. Alternatively, you can choose more structured white wines, such as Chardonnay or Viognier, which harmonize with the presence of fresh cream. If you prefer red wines, you can opt for a light Pinot Noir, which does not cover the flavor of the cream, or for a more structured Merlot, which adapts well to the creaminess of the soup.
An intriguing dish, it lends itself to many interpretations, from the simplest variations to the most refined ones, such as the addition of truffles. A sprinkling of white or black truffle can indeed give that extra touch of elegance and refinement. Want an extra touch of fantasy? Add toasted ground hazelnuts when you blend everything or fried polenta croutons, a delicacy for your guests.
The extra tip? After peeling the tubers, soak them in water and lemon to prevent them from turning brown and to enhance their surprising flavor.
Cover photo @AdobeStock