Roasted Jerusalem Artichoke Cream Soup with Shallots

Name: Roasted Jerusalem Artichoke Cream Soup with Shallots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 10 pieces Shallots; 4 cloves Garlic; 3 tbsp Olive Oil; 1 l Vegetable Broth; 180 ml Heavy Cream (30% fat); null to taste Salt; null to taste Freshly Ground Black Pepper; null to taste Fresh Parsley or Chives (for garnish)

Difficulty

easy

Time

1h 5m

Price Category

average

Calories

Medium

This silky smooth Jerusalem artichoke cream soup is a true autumn delicacy, made irresistible by the caramelized sweetness of roasted vegetables. Shallots and garlic add depth, while cream lends a luxurious texture. It's a perfect choice for a chilly day or as an elegant appetizer for guests. Prepare it and enjoy the harmony of natural flavors!

ingredients

4 Servings

10 pieces Shallots4 cloves Garlic3 tbsp Olive Oil1 l Vegetable Broth180 ml Heavy Cream (30% fat)0 to taste Salt0 to taste Freshly Ground Black Pepper0 to taste Fresh Parsley or Chives (for garnish)

Steps

Prepare Vegetables

Preheat your oven to 200°C (180°C fan-assisted). Peel the Jerusalem artichokes, shallots, and garlic. Cut the Jerusalem artichokes into uniform 2-3 cm pieces, halve or quarter the shallots depending on their size, and leave the garlic cloves whole. Toss them in a baking tray with olive oil, salt, and pepper, then spread them in a single layer.

Roast and Blend

Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and transfer to a pot. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld. Use an immersion blender to blend the soup until smooth.

Finish and Serve

Stir in the heavy cream and heat through gently, but do not boil. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley or chives before serving. Enjoy your meal!

Extra Tips

► After peeling Jerusalem artichokes, immediately place them in lemon water to prevent browning.

► For an even silkier soup, strain it through a fine-mesh sieve before adding the cream.

► Serve with toasted croutons or a sprinkle of extra roasted shallots for added flavor and texture.

Nutrition

	Per 100g	Per Serving 250g
Calories	120 kcal	300 kcal
Protein	2.5g	6.25g
Fat	7g	17.5g
Carbohydrate	11g	27.5g
Fiber	3g	7.5g
Sugar	4g	10g