Jerusalem Artichoke And Potato Soup
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- Prep Time15 mins
- Total Time1 hr 20 mins
- Makes4 servings
This creamy artichoke and potato soup is brightened by an herbaceous crème fraîche. It's sure to warm you up as the weather gets colder.
Ingredients
2 small Jerusalem artichokes, peeled and sliced 1/4 in. thick
1/2 tbsp olive oil
1/4 tsp salt
Soup
2 tbsp butter
5 shallots, thinly sliced
1 1/2 tsp salt, divided
2 large garlic cloves, crushed
4 large Jerusalem artichokes, peeled and diced
1 large potato, peeled and diced
900-mL cartons chicken broth
Herb Crème Fraîche
3/4 cup crème fraîche
1/4 cup loosely packed finely chopped dill
1/4 cup loosely packed finely chopped parsley
1/4 cup loosely packed thinly sliced basil
Instructions
Position rack in centre of oven, then preheat to 400F.
Chips: Toss sliced artichokes with oil and 1⁄4 tsp salt on a baking sheet. Season with pepper. Spread out in a single layer. Bake until artichokes are tender and golden, 10 to 15 min.
Soup: Meanwhile, melt butter in a pot set over medium. Add shallots and 1 tsp salt. Cook, stirring, until shallots soften, 5 to 7 min. Add garlic and cook for 2 more min.
Add diced artichokes and potato. Cook, stirring occasionally, 5 min. Add broth and remaining 1⁄2 tsp salt. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 50 min.
Using an immersion blender, blend soup until smooth. (You can also cool the soup slightly, then transfer it into a blender.)
Crème fraîche: Stir crème fraîche with herbs and 1⁄4 cup water in a medium bowl until slightly runny.
Divide soup among four bowls. Drizzle with crème fraîche and top with chips.