Soups

Jerusalem Artichoke – Cream Soup

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 tablespoon oil
  • 400 g Jerusalem artichoke, peeled and rouhly diced
  • 1 large potato (s), peeled and roughly diced
  • 200 ml milk
  • 600 ml water
  • Salt and pepper from the mill
  • 1 pinch (s) nutmeg
  • 50 ml whipped cream
  • Chives, finely chopped
  • 1 pinch (s) cinnamon
Jerusalem Artichoke – Cream Soup
Jerusalem Artichoke – Cream Soup

Instructions

  1. Braise the Jerusalem artichoke and potatoes in the oil. Add the milk and water, bring to the boil and cook on a low fire for 15 minutes. Puree.
  2. Bring the soup to the boil, season. Garnish with the whipped cream and chives.
  3. If you want to eat your fill of the soup, then it is only enough for 2 people. The cream is not essential.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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