Seasonal treat: Jerusalem artichoke soup with lemon zest and parmesan

Just a recipe today for this seasonal treat: Jerusalem artichoke soup with lemon zest and parmesan. I kept it simple. Clean tasting and light, with a gentle Jerusalem artichoke flavour, heightened with a touch of lemon, and rounded off with some parmesan. Enjoy.       DSC_0155


Jerusalem artichoke soup with


lemon zest and parmesan



SOURCE:  My own recipe


COOKING TIME: about 20 – 30 min

CUISINE: Modern European




1 medium yellow onion, chopped finely

2 small cloves of garlic, chopped finely

1 – 2 tbsp light olive oil, or vegetable oil

10 cm celery stick, halved and sliced thinly

250 g Jerusalem artichokes, diced into small cubes or sliced

Warm water

1/2 – 1 dl milk (optional)

salt and pepper

1/2 tsp lemon zest

a small squeeze of lemon juice

1 dsp parmesan



1. Heat the oil in a medium pan, and add the garlic and onion. Sauté for a few minutes on medium low heat.

2. Add the celery and sauté for a couple of more minutes.

3. In go the artichokes! Stir the vegetables, and cover the pan with a lid, leaving it to sweat together until the artichokes are beginning to soften (about 5 – 10 min).

4. Add enough warm water to cover the vegetables, and cook for a few minutes more, until the vegetables are completely softened. (But please don’t overcook them.)

5. Transfer the veg into a food processor, and blend with the milk if you’re using it into a smooth puree. Or just mash them if you’re not using a food processor/blender.

6. Season well with salt and pepper, to taste.

7. Finish off with lemon juice and zest. It’s important not to overpower the flavour of the artichokes, so start by adding only a little lemon, and check the taste and fragrance before adding any more.

8. Sprinkle with parmesan and serve with some nice bread. Enjoy!


Leave a comment


  1. youngwifey

     /  21 March, 2010

    I love Jerusalem Artichokes, my parents grow them. When I was a child, other kids thought my family ate weird things, now the same kids are in culinary schools and think they’re the first to know about things like this!


    • 😀
      How do you cook with them?
      I’ve made soups and fritattas with them so far.


      • youngwifey

         /  22 March, 2010

        Usually we use them as a side, steam them (and serve with a bit of butter), roast them (with a little olive oil!), mash them…. we love them all. They have been added to any recipe really…


  2. OK
    I think it is time I tried this vegetable! This soup of yours sounds lovely and so easy I have no excuses!


  3. I have never tried this veggie. The pics are beautiful


  4. Baš ih često viđam u zadnje vrijeme, čak sam i kod Dike našla recept za čičoku (to mi svemir šalje skrivene poruke). Baš je moram kupiti i malo eksperimentirati s njom.
    Ova tvoja kombinacija zvuči slasno. 🙂


  5. YOUNGWIFEY, thanks for the ideas. 🙂

    BONG MOM, I didn’t either, until last year. Glad you like the pics.

    ANDREA, cicoke – koje super ime! bas mi se svidja ta ric. Je, eto, svemir ti kaze – moras ih probat! 🙂


  6. i recently started cookign with sunchokes and have been loving them so far. The soup sounds delicious.


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