by: Max M Rasmussen

Soup of Jerusalem artichoke

A lovely strong and creamy soup. One of my absolute favorites.


  • 1 onion
  • 1 tbsp oil
  • 1 cooking apple
  • 500 g Jerusalem artichokes
  • 3/4 liter/quarts of vegetable stock
  • 1 dl (½ cup) whipping cream
  • Salt and pepper 


Peel the apples and artichokes and cut them into small cubes.

Chop the onions and saute them in oil until they turn golden and sweet. They should not be browned.

Let the apple and artichoke saute along for 5 minutes time.

Add the stock and let it all simmer until the vegetables are tender.

Blend the soup and bring it back to a boil. Take it off the heat.

Add the cream.

Season with salt and pepper.