Hamdi Saidani This Jamie Oliver Jerusalem Artichoke Soup is one of the easiest and simplest soup recipes that use Jerusalem artichokes as the main ingredient. This Jerusalem Artichoke Soup is made with olive oil, leeks, white onions, and sea salt, and is topped with crunchy sage leaves for that extra flair. I highly recommend giving it a try; it’s really something special!
Jamie Oliver Jerusalem Artichoke Soup Ingredients
- ¼ cup olive oil
- 1 leek (only the white and light green parts), washed and finely chopped
- ½ cup white onion, finely chopped
- 2 lbs Jerusalem artichokes, peeled and washed
- 5 cups water or vegetable broth
- 1 tsp sea salt
For Crunchy Sage Leaves:
- 1 tbsp olive oil
- 8 to 12 fresh sage leaves
How To Make Jamie Oliver Jerusalem Artichoke Soup
- Heat olive oil in a soup pot on medium heat. Add chopped leek and onion. Cook until they soften, which should take around 5 minutes.
- Put in the Jerusalem artichokes, water, and salt. Bring it to a boil. Lower the heat, cover the pot, and let it simmer. Cook until the artichokes become soft, about 30 minutes.
- Turn off the heat and let the soup cool down a bit. Pour it into a blender and blend until smooth. Taste it and add more salt if needed. Warm it up again before serving.
- In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the sage leaves and cook until they get crispy, about 2 minutes.
- Drain the crispy sage leaves on paper towels. Place a couple of them on top of each soup bowl when serving.
Do You Need To Peel Jerusalem Artichokes For Soup
Peeling Jerusalem artichokes is optional for this soup. Some people prefer to peel them for a smoother texture, while others leave the skin on for added nutrients and a bit of texture. The choice is yours!
What To Serve With Jerusalem Artichoke Soup
This soup pairs well with crusty bread, a light salad, or even a grilled cheese sandwich for a comforting meal.
How Long Does Jerusalem Artichoke Soup Last In The Fridge
The soup can be stored in the fridge for up to 4-5 days. Make sure to keep it in an airtight container to maintain its freshness.
Can You Freeze Jerusalem Artichoke Soup
Yes, you can freeze this soup. Pour it into a freezer-safe container, leaving some space at the top for expansion. It should keep well for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftover Jerusalem Artichoke Soup
Pour the Jerusalem artichoke soup into a pot and heat it over low-medium heat. Stir occasionally to prevent sticking at the bottom.
Jamie Oliver Jerusalem Artichoke Soup Nutrition Facts
- Calories: 232
- Fat: 12 grams
- Saturated Fat: 2 grams
- Trans Fat: 0 grams
- Monounsaturated Fat: 8 grams
- Polyunsaturated Fat: 1 gram
- Carbohydrates: 31 grams
- Dietary Fiber: 4 grams
- Sugars: 16 grams
- Protein: 4 grams
- Sodium: 353 milligrams
Try More Recipe:
- Jamie Oliver Pea And Mint Soup
- Jamie Oliver Red Cabbage Soup
- Jamie Oliver Curried Parsnip Soup
- Jamie Oliver Slow Cooker Ham And Pea Soup
- Jamie Oliver Parsnip And Apple Soup
Jamie Oliver Jerusalem Artichoke Soup
Description
This Jamie Oliver Jerusalem Artichoke Soup is one of the easiest and simplest soup recipes that use Jerusalem artichokes as the main ingredient. This Jerusalem Artichoke Soup is made with olive oil, leeks, white onions, and sea salt, and is topped with crunchy sage leaves for that extra flair. I highly recommend giving it a try; it’s really something special!
Jamie Oliver Jerusalem Artichoke Soup Ingredients
For Crunchy Sage Leaves:
How To Make Jamie Oliver Jerusalem Artichoke Soup
- Heat olive oil in a soup pot on medium heat. Add chopped leek and onion. Cook until they soften, which should take around 5 minutes.
- Put in the Jerusalem artichokes, water, and salt. Bring it to a boil. Lower the heat, cover the pot, and let it simmer. Cook until the artichokes become soft, about 30 minutes.
- Turn off the heat and let the soup cool down a bit. Pour it into a blender and blend until smooth. Taste it and add more salt if needed. Warm it up again before serving.
- In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the sage leaves and cook until they get crispy, about 2 minutes.
- Drain the crispy sage leaves on paper towels. Place a couple of them on top of each soup bowl when serving.
