Deborah Finn's Jerusalem Artichoke Soup

Total Time
Prep 15 mins
Cook 45 mins

This is my friend Deborah's recipe. It's from our community cookbook -- Givat Ze'ev, A Community Cooks. Posted in response to a request.

Ingredients Nutrition

  • 1 large onion, chopped
  • 12 large jerusalem artichokes, peeled and washed,then sliced
  • 6 medium potatoes, peeled,quartered and washed
  • 3 liters water
  • salt and pepper
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 1 teaspoon mustard powder
  • 1 teaspoon oil for frying onion


  1. Lightly fry the onions in the oil until soft.
  2. Add in the artichokes.
  3. Add the seasoning and then the water.
  4. Add in the potatoes.
  5. Let the liquid come to a slow boil and then let simmer for a further ½ hour until the vegetables are soft.
  6. When the liquid has cooled down puree or blend the soup well and return to the pot.
  7. Season more if necessary, to taste.
  8. Serve hot or cold.
  9. Serve parve with croutons and parsley.
  10. Serve dairy with a dollop of sour cream or plain yogurt.


Most Helpful

I made this yesterday for our evening meal. Aside from the fact that I didn't have any parsley (so added 1tsp dried coriander), I had to tinker with the quantities because I was cooking for 2, not 10. I'm not sure how close my soup was to the original (I used a 350g pack of jerusalem artichokes, 1 small onion, 2 small potatoes and 1/2 ltr of stock), but we enjoyed it anyway. Incidentally I was a bit unsure about the mustard powder because jerusalem artichokes have a delicate flavour. Initially I left it out, but had a rethink :-) and served the soup with a swirl of cream topped off with a swirl of home-made mustard. Lovely!

Mrs B January 28, 2005

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