Cream of Jerusalem Artichoke Soup With Saffron Cream

Recipe by COOKGIRl
READY IN: 35mins


  • 4
    tablespoons butter
  • 1
    onion, chopped
  • 1
    elephant garlic clove, minced
  • 1
    lb jerusalem artichoke, peeled and cut into chunks
  • 3 14
    cups fresh chicken stock or 3 1/4 cups fresh vegetable stock
  • 23
    cup whole milk
  • 23
  • 1
    pinch saffron
  • fresh chives, for garnish


  • Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
  • Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
  • Next pour in the stock and milk. Cover again and simmer for 10 minutes.
  • Use an immersion blender to puree the soup until smooth.
  • Add half the heavy cream and season soup with salt and pepper. Reheat gently.
  • Lightly whip the remaining heavy cream and the saffron powder together.
  • Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
  • Garnish the soup with fresh chives.
  • Serve immediately.