Creamy Roasted Jerusalem Artichokes (Printable Version)

Velvety roasted Jerusalem artichokes blended with savory vegetables and cream for a warm, comforting dish.

# What You Need:

→ Vegetables

01 - 28 oz Jerusalem artichokes, scrubbed and cut into ¾ inch chunks
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium leek, white and light green parts only, sliced
05 - 1 medium potato, peeled and diced

→ Liquids

06 - 34 fl oz vegetable stock (gluten-free if needed)
07 - 7 fl oz heavy cream

→ Fats & Seasonings

08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp fresh thyme leaves (or ½ tsp dried)
11 - ½ tsp freshly ground black pepper
12 - 1 tsp sea salt (or to taste)
13 - Juice of ½ lemon

→ Garnish (optional)

14 - Chopped chives or parsley
15 - Drizzle of olive oil
16 - Croutons (gluten-free if desired)

# How to Make It:

01 - Set the oven to 400°F and prepare for roasting.
02 - Toss Jerusalem artichoke chunks with 1 tbsp olive oil, a pinch of salt, and half the thyme. Spread evenly on a baking tray and roast for 25 to 30 minutes, turning once halfway, until golden and tender.
03 - Heat remaining olive oil and butter in a large pot over medium heat. Add onion, leek, and garlic, cooking for 5 to 7 minutes while stirring until softened but not browned.
04 - Incorporate diced potato into the pot and cook for an additional 2 minutes.
05 - Add roasted Jerusalem artichokes along with the vegetable stock and remaining thyme. Bring to a boil, then reduce heat and let simmer for 15 minutes until all vegetables are very tender.
06 - Remove pot from heat. Use an immersion blender or transfer in batches to a countertop blender to purée the soup until smooth.
07 - Stir in heavy cream and lemon juice. Adjust seasoning with salt and pepper to taste. If too thick, add stock or water to achieve desired consistency.
08 - Reheat gently if necessary. Ladle into bowls and garnish with chopped herbs, a drizzle of olive oil, and optional croutons.

# Expert Tips:

01 -
  • The roasting step brings out a natural sweetness and depth you wont get from boiling alone.
  • Its silky and satisfying without feeling heavy, perfect for when you want comfort without the slump.
  • Jerusalem artichokes have a gentle, earthy flavor that feels both familiar and special.
02 -
  • Dont skip the roasting step, boiling alone wont give you the same depth of flavor.
  • Jerusalem artichokes can cause digestive discomfort for some people, so start with a smaller portion if its your first time trying them.
  • If your soup turns grayish after blending, a squeeze of lemon juice will brighten both the color and the taste.
03 -
  • Taste your soup before adding all the cream, sometimes half the amount is enough and lets the earthy flavor come through more clearly.
  • If you want a smoother texture, pass the blended soup through a fine mesh sieve before adding the cream.
  • Roast extra Jerusalem artichokes and keep them whole as a garnish, they add a nice textural contrast on top.

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