Soups

Jerusalem Artichoke Soup

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 kg Jerusalem artichoke
  • 1 onion (s)
  • 2 carrot (s)
  • 0.5 ½ celeriac
  • 1 leek
  • margarine
  • 1 liter vegetable broth
  • nutmeg
  • salt
  • parsley
Jerusalem Artichoke Soup
Jerusalem Artichoke Soup

Instructions

  1. Clean and cut the vegetables, put them in the greased saucepan and cook for 1 minute while stirring.
  2. Deglaze with half of the broth and cook for 10 minutes.
  3. Then add the rest of the broth and puree with a mixer or hand blender.
  4. Season to taste with the spices, bring to the boil again and portion.
  5. Finally sprinkle the parsley on top.
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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