Jerusalem artichoke soup with thyme M


Jerusalem artichoke soup with thyme

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Cook time:

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250 g Jerusalem artichokes

250 g potatoes

2 banana shallots

1 clove of garlic

6 dl vegetable broth

2-3 dl cream

Salt and pepper

1 dl white wine

2-3 thyme twigs


1. Peel artichokes and potatoes and then cut them into slices. Mince the shallots and garlic.

2. Heat a large saucepan with the butter and fry the onion until soft. Add the potatoes.

3.Jerusalem artichokes, thyme, white wine and broth.

4. Bring to a boil and then simmer on low heat under a lid until potatoes and artichokes are soft. Mix the soup smoothly with a stick mixer or in a blender.

5. Add the cream and bring to a boil again. Season with salt and white pepper.

Image by Alana Harris

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Image by Alana Harris
Image by Eea Ikeda

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