Jerusalem Artichoke and Potato Soup

Jerusalem Artichoke and Potato Soup

The Jerusalem artichoke has nothing to do with either Jerusalem or artichokes. It is a North American sunflower with an edible, lumpy, brown-skinned tuber that looks somewhat like a gingerroot. Its name derives from the Italian word for sunflower, «girasole», mispronunced in English. Because of its confusing name, modern-day growers have begun to also call it a «sunchoke». Its taste is indeed similar to an artichoke and it is a good source of iron.

4 servings
Preparation 10 min / Cooking 20 min
$1.40 per serving / $1.21 with specials
160 calories per serving 
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

1 1/2 leeks, thinly sliced 460 g
3 jerusalem artichokes, peeled and cut into pieces   220 g
2 potatoes, peeled and cut into pieces 400 g
3 1/2 cups chicken broth 900 mL
1 clove garlic, minced
1/2 tsp gingerroot, finely grated   2 g
3 tbsp cream 15% 45 mL
  salt to taste    
  ground pepper to taste    
1 green onions/scallions, thinly sliced [optional] 15 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Prepare the leeks, Jerusalem artichokes, and potatoes. Thinly slice the white and pale green parts of the leeks. Peel the potatoes and Jerusalem artichokes then cut them coarsely into 1 cm pieces.
  2. Bring the broth to a boil in a pot. Add the vegetables. Mince the garlic, grate the ginger then add them to the pot. Cover and simmer until the vegetables are soft, about 20 min.
  3. Let the soup cool down, then purée it until smooth. Add the cream, salt, and pepper. If the soup is too thick, it may be thinned with additional broth.
  4. Garnish with the sliced green onions then serve into bowls.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2¼ servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Fat, Saturated Fat
Source of :
Calcium, Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin C, Vitamin E
Good source of :
Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin B1, Vitamin B6
Excellent source of :
Potassium, Vitamin K

More info

Nutrition Facts Table

Nutrition Facts

per 1 serving (360g)

Amount

% DV*

* DV = Daily Value

Calories

160

Fat

2 g

3 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

5 mg

Sodium

590 mg

25 %

Carbohydrate

32 g

11 %

Fibre

3 g

13 %

Sugars

6 g

Protein

4 g

Vitamin A

20 %

Vitamin C

25 %

Calcium

6 %

Iron

20 %

More info

This recipe is in the following categories: Potato | Vegetables | Soups | Halal | High Iron | Low Cholesterol | Low Fat | Low Saturated Fat

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