Jerusalem Artichoke Soup

Photo: Lydiaseattle

Root Vegitable soup, hearty, healthy and delicious.

Yield: 6 servings ( Serving Size: 1.5 Cup )
Community Recipe from


  • 2 tablespoon(s) olive oil poured
  • 1 tablespoon(s) Butter melted
  • 2 clove(s) Garlic chopped
  • 2 sprig(s) Thyme Chopped
  • 2 tablespoon(s) White Wine Poured
  • 2 whole(s) Potatoes Chopped
  • 2 whole(s) carrots Chopped
  • 5 whole(s) Jerusalem Artichokes Chopped
  • 4 tablespoon(s) Lemon Juice Poured
  • 15 wheel(s) Almonds Blended
  • 1/2 cup(s) Half n Half Poured
  • 1 teaspoon(s) Cayenne ground
  • 1 teaspoon(s) Cumin Ground
  • 2 cup(s) Chicken Broth


  1. Combine the Olive Oil, Butter, Garlic, & Thyme in a Soup Pan. Cook for about 1 Minute, add the White Wine & Chicken Broth, Potatoes, Carrots, Jerusalem Artichokes and simmer for about 30 minutes. Blend the Almonds and add to the soup with the Lemon Juice. Stir in. Add the Half n Half. Top with Cayenne & Cumin.
May 2012

This recipe is a personal recipe added by Lydiaseattle and has not been tested or endorsed by MyRecipes.

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