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.
- 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.
- 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.
- 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.
- Garnish with the sliced green onions then serve into bowls.
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.
Nutrition Facts Table
per 1 serving (360g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Cholesterol, Fat, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E
- Good source of :
- Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin B6
- Excellent source of :
- Potassium, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy