jerusalem artichoke soup

Recipe type: soup
Prep time: 10 mins
Total time: 20 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 pound (450g) Jerusalem artichokes

1 pound (450g) potatoes

2 leeks

green onions

2 tablespoons butter

6 cups water

2 cubes chicken bouillon

2 garlic cloves

½ teaspoon thyme

4 pieces of bacon

salt and pepper


Drizzle the Jerusalem artichokes with vegetable oil and salt. Roast at 4000F (2000C) for 20 minutes or until soft. Sauté the leeks in the butter for 5-6 minutes. Add the potatoes and sauté 3-4 more minutes. Add the water and the bouillon. Bring to a simmer. Simmer covered for 20 minutes. Add the artichokes and let simmer for 15 more minutes. Use an immersion blender to purée until smooth. Season with salt, pepper and thyme. Fry the bacon until crispy and chop into small pieces. Serve the soup into small bowls.

Top with bacon and green onions.

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