Jerusalem Artichoke Soup with Saffron and Thyme is a delightful and aromatic concoction that celebrates the earthy flavors of Jerusalem artichokes and the sweet vibrancy of carrots. This recipe is incredibly flexible, allowing you to use any combination of carrots and Jerusalem artichokes, as long as it adds up to 1lb 9oz (700g) in total. The inclusion of carrots not only enriches the color but also adds a natural sweetness to the soup that balances the saffron’s exotic fragrance.
SERVES 4–6
PREP 15 MIN
COOK 35–45 MIN
FREEZE UP TO 3 MONTHS
INGREDIENTS:
- Use whatever proportion of carrots and Jerusalem artichokes you have, adding up to 1lb 9oz (700g) in total. The carrots enhance the color and sweetness of the soup.
- 2 tbsp extra-virgin olive oil, plus extra to garnish
- 2 medium onions, chopped
- 3 garlic cloves, chopped
- 12oz (350g) Jerusalem artichokes, scrubbed and coarsely chopped
- 12oz (350g) carrots, scrubbed and coarsely chopped
- Sea salt and freshly ground black pepper
- 1.25 quarts (1.2 liters) hot vegetable stock
- 1 tbsp fresh thyme leaves or 1.5 tsp dried thyme
- Large pinch (about 30 strands) of saffron
- Juice of 1/2 lemon
INSTRUCTIONS:
- Sauté the Aromatics: Begin by heating 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Add the chopped onions and cook for 5–10 minutes or until they become soft and translucent. Next, introduce the chopped garlic and cook for an additional 30 seconds until the fragrance fills the air.
- Prepare the Vegetables: Incorporate the Jerusalem artichokes and carrots into the pan. Season the mixture lightly with salt and cover it with a lid. Allow the vegetables to sweat and soften, stirring occasionally. This should take approximately 10–15 minutes.
- Add the Liquid and Aromatics: Pour in the hot vegetable stock, followed by the fresh thyme and the saffron strands. Bring the mixture to a boil and then reduce the heat to a gentle simmer. Allow it to cook for 20 minutes or until the vegetables are completely tender and have absorbed the flavors of the herbs and saffron.
- Blend to Smooth Perfection: After simmering, allow the soup to cool briefly. Then, transfer it to a blender and process until it becomes luxuriously smooth.
- Final Touch: Return the pureed soup to the pan and stir in the freshly squeezed lemon juice. Season the soup with salt and pepper according to your taste preferences.
- Serve in Style: Ladle the finished Jerusalem Artichoke Soup with Saffron and Thyme into warm bowls. Before serving, drizzle a touch of extra-virgin olive oil on top to enhance the flavors and add a touch of elegance.
This soup is a delightful blend of earthy, sweet, and aromatic flavors. Enjoy it as a comforting appetizer or pair it with a crusty bread for a satisfying meal. Jerusalem artichokes may not be the most common ingredient, but this recipe showcases their unique taste beautifully.
