Creamy Jerusalem Artichoke Soup

Thermomix recipe: Creamy Jerusalem Artichoke Soup. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 15 g olive oil
• 150 g onion, quartered
• 2 cloves garlic
• 600 g Jerusalem artichokes, peeled and roughly chopped
• 700 g vegetable stock
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• 100 g single cream (or dairy-free alternative)
• Fresh chives or parsley, chopped, for garnish (optional)

Instructions

1. Add 15 g olive oil, 150 g onion, and 2 cloves garlic to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Sauté 5 min / 120°C / Speed 1 (Reverse).
3. Add 600 g peeled and roughly chopped Jerusalem artichokes to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
4. Pour in 700 g vegetable stock. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg (if using). Place the simmering basket on top of the lid instead of the measuring cup to prevent splatter and allow some evaporation.
5. Cook 15 min / 100°C / Speed 2 (Reverse).
6. Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking. Check the tenderness of the Jerusalem artichokes. If not tender, cook for another 2-5 minutes at the same settings.
7. Remove the simmering basket. Secure the measuring cup. Blend the soup, starting gradually: 30 sec / Speed 5, then increase to 1 min / Speed 8, until completely smooth. Be cautious when blending hot liquids.
8. Add 100 g single cream to the bowl. Heat 2 min / 90°C / Speed 2 (Reverse) to gently warm through and combine.
9. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives or parsley if desired. Last 1-2 min: 90°C / Speed 1-2 (Reverse) to settle and prevent sticking before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.