Easy Jerusalem Artichoke Soup Recipe: Jamie Oliver’s Cozy Classic

Jerusalem artichoke soup captures the earthy essence of a hidden culinary treasure that transforms humble ingredients into a luxurious experience.

Knobby and unpretentious, these remarkable tubers bring deep, nutty flavors that dance across your palate with unexpected complexity.

Winter comfort arrives in a delicate bowl where rustic ingredients merge into smooth, velvety perfection.

Each spoonful hints at countryside traditions and seasonal warmth, inviting you to savor its subtle magic.

The soup silky texture belies its straightforward preparation, making it an elegant solution for cold evenings.

Simple techniques combine to create something truly remarkable, elevating modest vegetables into a sophisticated dish.

Professional chefs and home cooks appreciate its remarkable simplicity and profound depth of flavor: prepare to be amazed.

A Word on Jamie Oliver Jerusalem Artichoke Soup

Jerusalem artichoke soup whispers comfort with each spoonful, blending rustic leek warmth and earthy artichoke notes into silky liquid poetry.

Jamie Oliver’s culinary magic transforms humble ingredients into sophisticated winter magic.

Crispy sage leaves crown this elegant soup, offering unexpected herbal crunch against smooth textures.

Mediterranean ingredients dance together, creating balance between simplicity and sophistication.

Nutrition meets pleasure in this soul-warming recipe that connects home cooks with classic European cooking traditions.

Passionate chefs, share this delightful recipe with friends, spark kitchen conversations, and spread cooking joy across social networks – your engagement keeps culinary creativity alive!

What Makes Jamie Oliver’s Jerusalem Artichoke Soup So Unique

• Silky Smooth Comfort: This Jerusalem artichoke soup delivers an incredibly creamy texture without using cream, transforming humble vegetables into a luxuriously velvety experience that hugs your taste buds with warmth.
• Quick and Simple Cooking: Requiring only basic ingredients and minimal preparation, this recipe becomes a weeknight hero with just 45 minutes total cooking time, perfect for home cooks seeking delicious meals without complex techniques.
• Elegant Herbal Finishing Touch: The crispy sage leaf garnish adds a delightful crunch and aromatic depth, elevating the soup from ordinary to restaurant-quality with a simple yet sophisticated final step that transforms the entire dish.
• Nutritious Winter Wellness: Packed with Jerusalem artichokes, which are low in calories and high in nutrients, this soup offers a healthy meal option that feels indulgent while supporting your body's nutritional needs during colder months.

Core Items for Jamie Oliver Jerusalem Artichoke Soup

Main Ingredients:

• Olive Oil: A classic cooking oil that helps sauté vegetables and adds rich flavor to the soup.
• Leek: A mild onion-like vegetable that provides a subtle, sweet base for the soup.
• Onion: Adds depth and aromatic foundation to the soup's overall taste.
• Jerusalem Artichokes: The star ingredient with a nutty, slightly sweet flavor that gives the soup its distinctive character.
• Water: The liquid base that helps cook and blend the ingredients smoothly.
• Salt: Essential seasoning that enhances the natural flavors of the ingredients.

• Sage Leaves: Crispy herb that adds a fragrant, earthy garnish to the top of the soup.
• Additional Olive Oil: Used for crisping the sage leaves and adding extra flavor.

• Soup Pot: Large cooking vessel for preparing the soup.
• Blender: Used to create a smooth, creamy texture for the soup.
• Small Pan: Necessary for crisping the sage leaves.
• Paper Towels: Used to drain excess oil from crispy sage leaves.

Simple Directions for Jamie Oliver Jerusalem Artichoke Soup

Step 1: Sauté Aromatic Vegetables

• Leek
• Onion

Cook the vegetables until they become soft and translucent, stirring occasionally, about 5 minutes.

Step 2: Cook Jerusalem Artichokes

• Jerusalem artichokes
• Water
• Salt

Bring the mixture to a rolling boil. Reduce heat to low, cover the pot, and simmer gently. Cook until artichokes are tender and easily pierced with a fork, approximately 30 minutes.

Step 3: Blend Soup to Silky Smoothness

Remove pot from heat and let the soup cool slightly for 5 minutes. Carefully transfer the soup to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning with additional salt if needed. Reheat gently before serving.

Step 4: Create Crispy Sage Garnish

In a small skillet, heat olive oil over medium heat. Add fresh sage leaves and cook until they become crisp and slightly darker, about 2 minutes. Watch carefully to prevent burning.

Step 5: Finish and Serve

Transfer the blended soup to serving bowls. Top each bowl with 2-3 crispy sage leaves. Serve immediately while hot for the best flavor and texture.

Pointers for a Delicious Jamie Oliver Artichoke Soup

• Storage Upgrade: Freeze portion-sized batches in airtight containers, preserving the soup's rich flavors for up to two months with minimal quality loss.
• Smooth Operation: Gently push blended soup through a fine-mesh strainer, removing any stubborn artichoke fibers for silky-smooth consistency.
• Steam Safety: Allow soup to cool slightly before blending, reducing pressure and preventing potential kitchen accidents.
• Sage Magic: Crumble dried sage if fresh isn't available, instantly boosting the soup's earthy flavor profile.
• Smart Selection: Pick Jerusalem artichokes that feel firm and show no wrinkles or soft spots, ensuring maximum taste and texture.

How to Store Jamie Oliver Jerusalem Artichoke Soup

• Freezing: Preserve soup perfection by transferring to freezer-safe containers, excluding sage leaves. Portion into individual servings for convenient future meals. Lock in flavor and texture by removing excess air from containers before sealing.
• Refrigeration: Store in an airtight container for maximum freshness, lasting up to 4 days. Seal completely to block potential odor absorption from other foods. Cool soup thoroughly before refrigerating to maintain quality and prevent bacterial growth.
• Reheating: Revive soup's creamy consistency by adding a splash of water or vegetable broth when warming. Gently heat on stovetop, stirring occasionally to prevent scorching and ensure even temperature distribution. Thaw frozen soup overnight in refrigerator for best results.

Tasty Variations on Jamie Oliver Jerusalem Artichoke Soup

• Nutty Crunch Upgrade: Sprinkle toasted hazelnuts or almonds on top of the soup for added texture and rich, earthy flavor. Crush them lightly to release their aromatic oils and enhance the overall taste experience.
• Creamy Herb Infusion: Stir in a dollop of crème fraîche or Greek yogurt before serving. Garnish with fresh chopped chives or parsley to bring a bright, fresh element to the Jerusalem artichoke soup.
• Spicy Warmth Boost: Add a pinch of smoked paprika or cayenne pepper to the soup while blending. Top with crispy pancetta or bacon bits for a savory, warming touch that complements the artichoke's subtle sweetness.
• Truffle Luxury Edition: Drizzle a small amount of truffle oil just before serving. Pair with crispy prosciutto chips instead of sage leaves to elevate the soup's gourmet profile and add a luxurious depth of flavor.

Jamie Oliver Jerusalem Artichoke Soup Recipe

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4.9 from 22 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy Jerusalem artichoke soup brings warmth and comfort from Mediterranean kitchens. Rich nutty flavors blend smoothly with simple ingredients, inviting you to savor each spoonful of this elegant winter classic.

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Ingredients

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Main Ingredients:

• 2 lbs (907 grams) Jerusalem artichokes, peeled and washed
• 5 cups (1.2 liters) water or vegetable broth

Aromatic Vegetables:

• 1 leek (only the white and light green parts), washed and finely chopped
• 0.5 cup (120 grams) white onion, finely chopped

Seasonings and Garnish:

• ¼ cup (60 milliliters) olive oil
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 8 to 12 fresh sage leaves

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Instructions

1. Warm a substantial soup pot over medium heat, drizzling olive oil to coat the bottom. Gently sauté the finely chopped leek and onion, stirring occasionally until they become translucent and tender, approximately 4-5 minutes.
2. Incorporate the peeled and roughly chopped Jerusalem artichokes into the pot, followed by water and salt. Elevate the liquid to a rolling boil, then immediately reduce heat to a gentle simmer. Cover the pot and allow the vegetables to cook undisturbed until the artichokes reach a soft, yielding consistency, roughly 25-35 minutes.
3. Remove the pot from heat and let the mixture cool slightly to prevent potential splattering. Transfer the soup in batches to a blender, processing until achieving a velvety, uniform texture. Taste critically and adjust seasoning with additional salt as needed.
4. While the soup settles, prepare the sage garnish by heating 1 tablespoon (15 milliliters) of olive oil in a small skillet over medium heat. Carefully add whole sage leaves, cooking until they transform into crisp, delicate fragments, approximately 1-2 minutes.
5. Transfer the sage leaves onto a paper towel to drain excess oil and become completely crisp. Reheat the blended soup gently before serving, then garnish each bowl with the fragrant, crunchy sage leaves as a final flourish.

Notes

• Jerusalem artichokes offer an unexpected, delicate nutty flavor that transforms this simple soup into a gourmet delight.
• Selecting fresh, unblemished sunchokes ensures the most vibrant and authentic taste profile.
• Blending creates a velvety smooth texture that feels luxurious and comforting with every spoonful.
• Crispy sage leaves introduce a delightful crunch and aromatic depth to the entire dish.
• Prepare this soup in advance, knowing the flavors will develop and intensify beautifully over time.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 4
• Calories: 205
• Sugar: 1 g
• Sodium: 167 mg
• Fat: 17 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg