Deborah Finn's Jerusalem Artichoke Soup

“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.”
READY IN:
1hr
SERVES:
10
UNITS:
US

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

Directions

  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.

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