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Jerusalem Artichoke Broth

A comforting soup featuring slow-cooked Jerusalem artichokes and onions, balanced with white wine vinegar and topped with cheesy baguette toasts.

VegetarianHealthySoupWinterJerusalem Artichoke

Estimated Nutrition

Per Serving Total
Calories 303.4 kcals 1820.4 kcals
Carbohydrates 25 grams 150.1 grams
Fat 17.5 grams 105.2 grams
Protein 11.4 grams 68.5 grams
Cook Time
25 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
White Wine Vinegar
Dairy
150
g
Cheddar Cheese
single Gloucester or Gruyère, coarsely grated, optional
GrainsCereals
6
slices
Baguette
thick slices, optional
Liquids
1
l
Vegetable Stock
hot; can use chicken stock if not vegetarian
NutsSeeds
4
sprigs
Thyme
fresh
1
piece
Bay Leaf
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
tbsp
Parsley
roughly chopped
OilsFats
30
ml
Extra Virgin Olive Oil
Vegetables
1
piece
Onion
large, halved and sliced
675
g
Jerusalem Artichokes
peeled, halved and sliced

Steps

  • Combine the onion, artichokes, oil, and tied herbs in a pan.
  • Cover and sweat over low heat for 15 minutes, stirring occasionally.
  • Add 1 litre of stock and vinegar, season with salt and pepper, and boil.
  • Simmer for 10 minutes then adjust seasoning and remove herbs.
  • Lightly toast baguette slices under a medium grill on both sides.
  • Top bread with 150g of grated cheese and melt under the grill.
  • Ladle soup into bowls, sprinkle with parsley, and float cheese toast on top.