Creamy Jerusalem Artichoke Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 142.3
  • Total Fat: 6.6 g
  • Cholesterol: 12.6 mg
  • Sodium: 422.0 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.8 g

View full nutritional breakdown of Creamy Jerusalem Artichoke Soup calories by ingredient
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Number of Servings: 6


    Leeks, 2 large, greens removed and washed
    Olive Oil, 1 tbsp
    Butter, unsalted, 1 tbsp
    Celery, raw, 1 cup, diced
    *Sunchoke (Jerusalem Artichoke), 1 1/2 lbs.
    Water, tap, 2-3 cup
    Salt, 1 tsp
    Half and Half Cream, 0.5 cup
    Pepper, black to taste


- Remove and discard green part of leek. Cut white open vertically and wash thoroughly. Slice.
- Saute leek whites in butter and oil over med-low heat until very soft (10-15 min). Do not let brown.
- Add celery and saute additional 5 minutes
- Scrub sunchokes and slice into 1/4" pieces.
- Add sunchokes, water and salt and bring to boil
- Reduce heat and simmer 20-25 minutes, until very tender
- Add half and half and puree in blender in batches
- Strain and return to pot
- Add pepper to taste and thin with additional water if too thick
- Keep over very low heat and serve.

Serving Size: Makes 6, 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user HMELIKIAN.

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