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Jerusalem Artichoke and Potato Soup recipe

Jerusalem Artichoke and Potato Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

Jerusalem artichokes, potatoes, garlic and onion combine for a quick and easy soup that you can refine with cream or creme fraiche just before serving. If you skip the cream and use margarine and veg stock, this soup becomes vegan.

13 people made this

IngredientsServes: 4

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 300g potatoes, peeled and diced
  • 200g Jerusalem artichokes, peeled and diced
  • 1L vegetable or chicken stock
  • salt and freshly ground black pepper to taste
  • grated nutmeg to taste

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat oil and butter in a saucepan and fry onion and garlic for 5 minutes until transparent.
  2. Add potatoes and Jerusalem artichokes and fry for 3 minutes while stirring. Add stock and reduce temperature. Cook with the lid on for 20 minutes until the vegetables are nice and soft.
  3. Puree soup. If it is too thick, add more water or stock. Season with salt, pepper and nutmeg.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Chunky Jerusalem Artichoke and Potato Mash

Jerusalem artichokes (also known as sunchokes) are neither artichokes nor from Jerusalem, but rather the tuber of a variety of sunflower native to America. The knobby, gnarly vegetable is often overlooked, but its sweet, nutty flavor makes it worth seeking out.

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Jerusalem Artichoke & Potato Soup Recipe by Chef Igor Cikarev at the gibson hotel

Say hello to the perfect winter warmer this season, as executive head chef of the gibson hotel, Igor Cikarev, serves up Jerusalem artichoke and potato soup. This deliciously moreish and hearty vegetable soup comes topped with crispy artichoke flakes and herbaceous chive oil.

The potatoes give the soup a creamy texture to keep you fuller for longer, while the Jerusalem artichoke adds a real nutty and savoury taste. To create this recipe at home, just follow the simple method below.


20g of butter
1 tbsp of oil
2 onions diced
3 garlic cloves, minced
1 large potato
500g Jerusalem artichoke
200ml of vegetable stock
200ml of full fat milk
20g fresh sage leaves
50ml olive oil
100g fresh chives
25g baby spinach 125ml olive oil
Salt and black pepper to taste

For the soup
1. Heat the butter and oil in a large saucepan and cook the onion and garlic on a medium heat for 5-10 minutes, until soft and translucent
2. Chop the potato into chunks and peel and chop the Jerusalem artichoke
3. When the onions are cooked, add the other vegetables to the pan, and mix well. Add the vegetable stock, milk and cover with a lid
4. Cook for around 20-25 minutes, stirring every now and then until all the vegetables are very soft. When the vegetables are ready, use a hand blender to blend the soup until smooth. Season with a salt & black pepper to taste.

For the Jerusalem artichoke crisps
1. For the artichoke crisps, use a hand peeler to slice the artichoke lengthwise as thinly as possible
2. Deep fry until golden and crispy, (don’t overcook!) then leave to drain on kitchen paper and season with salt

For the crispy sage leaves
1. Heat sage leaves in oil in a small skillet over medium-high heat until hot
2. Fry 6–8 sage leaves at a time until crisp, for 2–3 seconds at a time. Transfer with a fork to paper towels and sprinkle generously with coarse salt

For the chive oil
1. Wash, trim and blanch the herbs in the boiling water for 30 seconds
2. Refresh herbs in the icing water then chop roughly and mix with the olive oil
3. Add all to the blender and blitz for 5 minutes
4. Pass the oil through a fine sieve. Transfer the herb oil to the container and keep in the fridge
5. Serve soup hot. Drizzle with a bit of chive oil and topped with crispy sage leaves and artichoke crisps

Igor Cikarev is the executive head chef at the gibson hotel.

A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.

Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.

20 Delicious Ways to Use Jerusalem Artichokes

1. Roasted Jerusalem Artichokes

Roasting Jerusalem artichokes is one of the most popular ways to serve this root vegetable, as it helps to bring out the nutty flavor while still keeping the texture of the crispy skin. Greedy Gourmet shares these simple instructions for roasting your Jerusalem artichokes that will make you want to devour them as soon as they leave the oven. You’ll enjoy the perfect combination of different textures, and they’ll be a great side to serve with beef or chicken. You’ll use olive oil to roast your Jerusalem artichokes, and you can season them with any herbs or spices of your choice.

2. Jerusalem Artichoke Soup

In the winter months, you’ll love trying this creamy and rich soup from Simply Recipes. You’ll combine Jerusalem artichoke, onions, garlic, stock, and celery to create a warming dish that’s ideal for cold winter nights. The recipe only takes fifteen minutes to prepare and then fifty minutes to cook. You’ll make four huge bowls of soup that are ideal for enjoying in front of the fire with a chunk of crusty bread. For extra flavor, add a sprinkle of black pepper on top before serving.

3. Roasted Jerusalem Artichoke with Lemon Thyme

Everyday Healthy Recipes shows us how to make this simple recipe which is an ideal substitute for your regular roasted potatoes. It would be a delicious side to serve with meat, vegetarian, or fish dishes. The lemon and thyme help to bring out the flavor of the Jerusalem artichoke. You don’t even have to peel the vegetables before roasting them, but you’ll just need to rub them to remove any soil. After seasoning them, you’ll put them in the oven for forty-five minutes, and they’ll be ready to eat.

4. Spiced Jerusalem Artichokes

This recipe from Hari Ghotra makes a great Indian side dish that will go perfectly with your favorite curry dishes. You’ll use this vegetable in the same way as you would potato in Indian cuisine. This recipe keeps the masala dry to infuse plenty of spices in the dish and keep the recipe low in calories. Cumin helps to balance the digestive properties of the vegetable, and it’s a great alternative to Bombay potatoes when you are looking to mix things up.

5. Roasted Jerusalem Artichoke in Teramiso and Ginger Syrup

This delicious side dish from Great British Chefs is absolutely packed with flavor. It’s a nutritious side dish that uses tofu and miso to make the thick dressing for your Jerusalem artichokes. The vegetable is roasted and made into chips, and it’s paired with a sweet ginger syrup that provides a delicious contrast to the other flavors in the recipe. This would be a unique appetizer dish or could be served with a meat or fish of your choice.

6. Jerusalem Artichoke & Carrot Soup

Jo’s Kitchen Larder shares this delicious soup that combines the flavors of carrot with Jerusalem artichoke. Your family will love this vibrant soup, which is perfect for those cold winter evenings. The nutty flavor of the Jerusalem artichoke complements the carrots in this dish, making a fun alternative to your regular carrot soup recipe. This is a naturally vegan recipe, as long as you use vegan-friendly vegetable stock. You can keep it vegan by adding plain vegan yogurt on top and adding chives and parsley to garnish before serving.

7. Slow-Roasted Jerusalem Artichokes

Slow roasting this vegetable at a low temperature for a longer time will help break down the inulin in the Jerusalem artichokes and make them easier to digest. This recipe from Grow Forage Cook Ferment makes them soft and creamy, so they are easy to eat with your favorite main course. Before cooking, you’ll toss the Jerusalem artichokes in olive oil, salt, and pepper and then lay the slices in a single layer on your baking sheet. You’ll leave them in the oven for ninety minutes, but make sure you flip them over once during this time, so they are crispy on the outside.

8. Jerusalem Artichoke Lentil Burgers

Your Jerusalem artichokes will take center stage with this unique Jerusalem artichoke lentil burger recipe from Full of Plants. If you are looking for a new veggie burger recipe, you’ll love this dish that is made in just one pot. You’ll combine garlic, onions, and carrots, which add texture and sweetness to this dish. Next, you add mushrooms, Jerusalem artichokes, and green lentils for a filling burger that your whole family will love. For a little extra flavor and texture, cook the lentils and Jerusalem artichoke in coconut milk.

9. Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts

This nourishing side dish from Eating Well can be enjoyed all year round, and it makes a healthy alternative to your typical potato side dishes. Your Jerusalem artichokes will be roasted until they are nice and soft in the center and crisp on the outside. This recipe is dairy-free and gluten-free and takes only forty-five minutes to cook in the oven. You’ll need minimal time and equipment to make this recipe, as it uses a rimmed baking sheet that you can prep and cook your vegetables on.

10. Healthy Jerusalem Artichoke Crisps

The Healthy Tart shows us how to make this alternative to potato crisps that will offer a great way to use up any excess Jerusalem artichokes you have in the kitchen. You’ll still enjoy the health benefits of this vegetable, and they are quite quick to prepare and cook. You’ll need only five minutes to prep this dish and then fifteen minutes to cook, so it’s great for an evening snack. The thinner you cut the vegetable, the better, as they’ll become nice and crispy in the oven. Make sure you spread them out well on the baking tray to ensure they don’t touch each other, which will stop them from getting crispy.

11. Jerusalem Artichoke Spaghetti with Hazelnut Parsley Pesto

If you are inviting your friends over for a dinner party, you’ll love trying out this unique recipe from Ceri Jones Chef. The pesto is incredibly easy to create from scratch, and you’ll simply blend everything together in a food processor. To add more taste to the pesto, just add lemon juice or oil to suit your needs. You’ll then steam your Jerusalem artichokes until they begin to soften. After the pasta is cooked, you’ll assemble everything before serving and add extra black pepper to season. It’s a flavorful dish that will impress any of your friends or family members with your culinary skills and imagination.

12. Jerusalem Artichoke Soup with Truffle Oil and Fried Sage Leaves

Beyond Sweet and Savory shares this luxurious soup recipe that would be ideal for serving at a winter family gathering. You’ll enjoy the nutty and creamy texture of this dish which is best served with homemade bread on the side. In less than one hour, you’ll have a full pot of soup ready to serve. By adding leeks, shallots, and garlic, you’ll enjoy a mellow flavor that goes well with the nuttiness of the Jerusalem artichokes. The recipe creates eight appetizer portions or four large main course servings.

13. Roasted Jerusalem Artichokes and Brussels Sprouts with Cranberries and Chestnuts

This colorful roasted vegetable dish from Sneaky Veg is sure to be enjoyed by your whole family, and it is great for serving with a roast dinner or Sunday lunch. The red, yellow, and green colors of the dish would brighten up any Christmas dinner table, and it’s a festive and fun addition to any spread of food. It’s a great choice for anyone who doesn’t love brussels sprouts since there is so much else going on in the dish that they’ll forget about them.

14. Creamed Jerusalem Artichokes

Cuisine Fiend shows us how to make this dish which switches out potatoes for Jerusalem artichokes. You’ll cook thinly sliced Jerusalem artichokes with herbs and garlic and a little bit of onion and leek. You’ll cook everything together with heaps of double cream for a decadent and delicious dish that your whole family will love. It’s a great recipe to do something a little bit more interesting with these vegetables and is ideal for the fall and winter seasons.

15. Salmon with Jerusalem Artichoke Puree and Herb Sauce

This main course creates a delicious puree to place your salmon on and then tops everything off with a fresh herb sauce. Katherine Martinelli shares this meal that looks like it comes straight out of a restaurant’s kitchen. In less than an hour, you’ll have this salmon dish ready to serve, and it would be an elegant meal to serve at a dinner party. It’s a gluten-free and kosher meal and can be served alone for a light dinner or with a variety of vegetables for a healthy meal.

16. Jerusalem Artichoke and Orange Cake

You probably didn’t expect to see a cake on this list today, but you’ll love this unique sweet recipe from Blackberry Cottage Fayre. The nutty and sweet flavor of Jerusalem artichoke combines perfectly with oranges, and then with all the classic cake ingredients, you’ll have a delicious afternoon treat. In a total of fifty-five minutes, you’ll prepare, cook, and decorate the cake ready to serve. It’s a great way to use up these vegetables if you don’t like eating them alone, and your kids won’t even know there are veggies hidden in their cake.

17. Jerusalem Artichokes with Aged Balsamic

Rachel Ray in Season offers us a new way to add more flavor to your Jerusalem artichokes by serving them with a good dose of aged balsamic. In this side dish, you’ll combine the vegetable with shallots and then toss them both together with butter and aged balsamic. In total, the recipe will only take fifteen minutes to prepare and then an hour to cook. This is a great dish to serve with beef or fish, and before serving, you’ll want to top the vegetables with oregano for extra flavor.

18. Pickled Jerusalem Artichokes

Pickling your Jerusalem artichokes is another great way to serve them, and you’ll still enjoy a nutty and sweet taste with each bite of this recipe from Hilda’s Kitchen Blog. They are ideal for serving as a side with a stew and rice or any other main dish of your choice. It’s not the quickest process and will likely take at least ten days to prepare. You’ll want to store the jar in a dark location before completing the process and adding them to the final pickle jar. Remember, as with any pickle, the longer you leave it, the more flavor you’ll enjoy in each bite.

19. Jerusalem Artichoke Salad with Rocket & Mandarin

This fresh and light salad would make an ideal lunch or dinner for those evenings when you are in a rush. Salads with Anastasia shares this unique mix of ingredients that will combine together to create a dish packed with flavor. You’ll roast the Jerusalem artichokes with honey and rosemary which gives them a sweet and crispy texture. Then you’ll simply mix together the rocket, mandarins, and walnuts for a tasty lunch your whole family will enjoy.

20. Sea Bass with Jerusalem Artichoke Purée

Our final dish from Nosey Chef will wow even the pickiest of guests at your next dinner party. Sea bass is served on top of a fresh Jerusalem artichoke puree which doesn’t take too much time or effort to create. The whole dish takes about ninety minutes, but it will be well worth it for the final result.

As you can see, there are so many great ways to serve Jerusalem artichokes, so you’ll never be stuck with what to do with this vegetable again in the future. Between soups, salads, and side dishes, you’ll find something to fit your menu for the week, and your family will enjoy the nutty taste of this unique vegetable.

6 of the best Jerusalem artichoke recipes

Jerusalem artichokes are in season from October to March – plenty of time to make the most of this underrated tuber! Read on for a selection of our favourite Jerusalem artichoke recipes.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

It’s pretty common knowledge these days that Jerusalem artichokes are neither artichokes nor anything to do with Jerusalem. The name likely originates from the Italian word for the same vegetable, ‘girasole’, which means sunflower (and is perhaps why they're known as sunchokes in the US). Jerusalem artichokes are in fact part of the sunflower family – leave them long enough and they’ll grow long stems and bright yellow flowers above ground, whilst the tubers under the soil come in a variety of colours from pale brown to white, red and purple.

Flavour-wise, Jerusalem artichokes are incredibly versatile. They have a flavour and texture that resembles water chestnut when eaten raw, but when cooked the sugars in the tuber caramelise, giving it a deep, sweet, nutty flavour. It makes a fantastic accompaniment to red meat and game, but is equally happy alongside white fish, or as the star of a dish in its own right.

Jerusalem artichokes are a real chef’s favourite whilst they’re in season – here are six recipes from top UK chefs to provide some inspiration.

Notes about this recipe

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Contrary to their name, Jerusalem artichokes are actually not artichokes although both of them are related to the daisy family, which gives them a slight artichoke taste. They’re also not from Jerusalem, but rather native to central regions of North America. These tubers resemble knobs of ginger and are crunchy like a water chestnut or radish but when consumed baked, they take on a starchy taste similar to a potato. Look for them at your local farmer’s market or at a health food store, as they may be difficult to find in regular grocery stores. That being said, I have been seeing sunchokes pop up on restaurant menus more and more.

In addition to being tasty and providing a filling starch to our soup, sunchokes are also pretty impressive from a nutritional perspective. They’re a great source of potassium and iron, which is so vital to eating a plant-based diet. In contrast to potatoes, which are high in carbohydrates, sunchokes contain inulin, a type of dietary fiber that feeds the friendly bacteria in your gut. This complex carbohydrate has little to no effect on blood sugar and is beneficial to those with diabetes.

Jerusalem Artichoke & Carrot Soup

Have you bought some Jerusalem artichokes and are wondering what to do with them? How about Jerusalem artichoke soup? Combine them with carrots to make my tasty, warmer-upper of a soup to enjoy throughout the winter season.

When are Jerusalem artichokes in season?

You can see them being sold in the UK from late October through to March so pretty much throughout the cold and gloomy winter weather.

If you have never come across jerusalem artichokes, they are little knobbly and gnarly veggies, a bit similar to potatoes (looks not flavour) and very versatile. They can be boiled, roasted, sautéed or even eaten raw. When it comes to flavour they remind me of slightly nuttier tasting parsnips. There is also slight mushroomy taste to them especially when pureed. All in all, I think they are actually really delicious and worth adding to your cooking repertoire. They are a bit of a pain to clean mind you, so make sure you've got yourself a good vegetable scrubber.

Jerusalem Artichoke & Carrot Soup

For this particular soup I decided to pair artichokes with some carrots as they go really well together. I kept the flavours super simple. Beside salt and pepper and couple of flavourings like garlic and some parsley stalks, you won't find any other herbs or spices. I really wanted the veggies to shine here and for the artichokes not to be disguised or confused. Having said that, those unfamiliar with their flavour initially might not quite know what's in the soup. You will soon start recognising the taste, don't you worry.

Serving suggestions & storing/freezing

Due to its creamy consistency (courtesy of artichokes and not heavy cream) this soup is really healthy despite feeling quite indulgent. Have I mentioned my kids went bonkers for it? All you need is nice, thick chunk of bread (try my Irish Soda Bread or Easy Wholemeal Bread recipes) and you are in soup heaven! My new favourite Vegan Cheese Scones wouldn't go amiss here either.

This lovely soup is naturally vegan (if you make it with vegan friendly veggie stock) so if you want to keep it that way simply swirl a little bit of plain vegan yogurt of your choice (coconut one works really well) and finish by sprinkling over some chopped chives or parsley. Alternatively, creme fraiche or natural dairy yogurt can be used as non-vegan alternatives.

Any leftover soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Do you have to peel Jerusalem artichokes?

No you don't. They will need a good scrub though hence good vegetable brush* is a must! I like to fill the bowl or a sink with some cold water first and let them soak for a minute or two so that all the grit loosens a bit. Then you get in with your brush and give them a gentle scrub. You might need to cut little knobbly bits off here and there to make sure you get to all the nooks and crannies with your brush but once nice and clean you can still use these in the soup.

Making Jerusalem Artichoke & Carrot Soup

I kept this soup really simple in terms of preparation too. It's pretty much all veggies in the pot at the same time and majority of your work is done.

How Much Is Too Much?

In my quest to de-gas my mountain of homegrown sunchokes, I learned that the problem was dosage : inulin become problematic only if you eat a lot of it.

“We regularly feed volunteers in nutritional trials up to 20 grams per day of inulin without significant problems,” says Bob Rastall, a biochemistry expert and Professor of Food Biotechnology at England’s University of Reading. “The issue with Jerusalem artichokes is that they can contain a lot of inulin – as much as 30 percent by fresh weight. It would be easy for a casual diner to consume enough inulin in one serving to cause problems.”

He’s not kidding: the average sunchoke tuber weighs about three ounces, or 85 grams if it’s 30 percent inulin, that’s 25 grams of the gas-maker right there, already over the daily clinical dose. And who cooks only one tuber? I routinely would cook several at a time, just as I do potatoes. Is there any way to battle the inulin situation?

Jerusalem artichoke salad recipe

Just one artichoke has a quarter of your daily dose of fibre!

The Jerusalem artichoke is actually a type of sunflower it’s the tuber which is used as a root vegetable. When I was a boy eating this recipe at home, we used to call this salad the “Salade du Pauvre” or “Pauper’s salad” because Jerusalem artichokes were usually left for the livestock rather than humans. But I think it’s such a delicious vegetable. Far too good to throw to the pigs!

Ingredients Required



Cooking Method

Step 1

For the leeks and artichokes:

In a large steamer over a high heat, place the prepared leeks and Jerusalem artichoke segments, steam for 15 minutes. The leek is part of the onion family, so it needs to be cooked thoroughly to be digestible and tasty.

To check when a leek is cooked, simply pierce the leek with the tip of a sharp knife, the blade should go through the leek with no resistance – you should not feel the layers. Or better still, eat a little piece.

They should be soft and melting but still retain some texture. If need be, cook a further five minutes.

Remove from the heat and leave at room temperature while you make the dressing.

Step 2

For the dressing and salad:

In a large bowl, mix together the mustard, vinegar and water.

Whisk in the rapeseed oil pouring in a steady thin thread to emulsify into the dressing.

Taste, adjust the seasoning and reserve.

Step 3

Finishing the leeks and serving the salad:

In a small bowl mix together the steamed vegetables and half the mustard dressing.

Taste and adjust the seasoning.

Step 4

Arrange the leeks and artichokes around the plate, top with a few salad leaves and then drizzle the remaining dressing all over.

Chef tips

"Jerusalem artichokes will oxidise quickly and discolour, to prevent this cover them in water acidulated with a squeeze of lemon."

"This salad 'du Pauve' could be finished with a very rich ingredient… large generous slices of truffle. Some langoustines, tiger prawns, flaked smoked haddock would also be a delicious addition to this salad."

"You could serve some vegetable crisps (beetroot, sweet potato, parsnip etc. ) or use the skin from the artichokes and deep fry at 150C for a few minutes until crisp which would add colour and texture to the salad."


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Recipe © Raymond Blanc 2018
Food Photography © Chris Terry 2018

Le Manoir aux Quat’Saisons: The Story of a Modern Classic

A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.

Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades.

This book is Raymond's personal tour of Le Manoir through the seasons the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.

With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life.