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The starter, Chic bistro

Jerusalem artichoke soup with brown butter

Jerusalem artichoke soup with brown butter is a warm starter for 6 people, ready in 50 minutes with only 25 minutes of active work. The soup can be made entirely the day before, leaving just the croutons and brown butter for the last minute. It costs about €1.70 per person, rates as very easy, and succeeds or fails on how well you brown the butter, just to the nutty stage and no further.

A soft, soothing Jerusalem artichoke soup with a hint of hazelnut, finished with a crunchy little crouton for a rustic touch.

Jerusalem artichoke soup with brown butter
For
6 people
Work
25 min
Total time
50 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.70
Calories per person
300 kcalcalculated by Kiloach, your weight coach

Jerusalem artichokes make a soup that's gently sweet, with a faint artichoke flavor that sets it apart from an ordinary vegetable soup. Potato gives it body, chicken stock adds depth, and cream rounds everything out. Brown butter, poured on right before serving, changes the whole dish, adding a toasted note that wakes up the natural sweetness of the vegetable.

This is a good starter for a fall or winter dinner with friends, when you want to open the meal with something warm and comforting without spending your whole evening in the kitchen. It fits naturally into a bistro style menu, ahead of a braise or a roast chicken, and it looks impressive without asking for any real technique.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 40 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 6 min
  4. When it's time to serve 2 steps, 4 min

The day before, make the soup completely, blend it, and refrigerate it, this is the step that takes the most time. Just before your guests arrive, pan fry the bread croutons until golden. At serving time, gently reheat the soup, brown the remaining butter, and plate right away so the hot soup meets the crunchy croutons at their best.

The ingredients

6 people

Fruits and vegetables

  • Jerusalem artichokes 1 kg
  • Onion 1
  • Potato 1

Pantry

  • Chicken stockoften in the pantry 80 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 60 g

Bakery

  • Sandwich bread 4 slices

Allergens Lactose, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Scrub and peel the Jerusalem artichokes, cut them into cubes along with the potato and onion. 15 min

    Drop the peeled Jerusalem artichokes into lemon water, they oxidize fast.

  2. Sweat the onion in butter, add the vegetables and stock, season with salt, and cook until tender. 25 min

    A lid set slightly ajar lets it cook without the liquid reducing too much.

  3. Add the cream and nutmeg, blend thoroughly, then let cool and refrigerate.

    Pass the soup through a fine sieve for a perfectly silky texture.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the sandwich bread into small cubes and pan fry them in a little butter until golden. 6 min

    Stir often, croutons go from golden to burnt fast.

When it's time to serveThe final touches, right in front of your guests.

  1. Gently reheat the soup, and brown the remaining butter in a small saucepan. 4 min

    The brown butter should smell of toasted hazelnut, not smoke.

  2. Pour the soup into warm bowls, drizzle with brown butter, and add the croutons.

    Pour the butter in a circle, it leaves pretty golden droplets on the surface.

Our tips to get it right

  • Pick firm Jerusalem artichokes with no soft spots, they cook more evenly and give a smoother soup.
  • Blend the soup for at least two minutes at full speed for a truly silky texture, Jerusalem artichokes tend to stay a bit fibrous otherwise.
  • Keep the brown butter warm in its pan while you plate the bowls, it firms up fast once poured cold.

The variations

  • Swap the chicken stock for vegetable stock to make this fully vegetarian.
  • Add a few truffle shavings or a drizzle of hazelnut oil on top for a more festive version.
  • Swap the sandwich bread croutons for toasted chopped hazelnuts for a gluten free version.

What to serve it with

  • A crisp, dry white wine
  • A few toasted hazelnuts on top
  • Lightly toasted country bread

Storage

The soup keeps 2 to 3 days in the fridge in an airtight container. It freezes well if you leave out the cream, for up to 2 months. Reheat it gently over low heat, stirring, without letting it boil, so it doesn't separate.

Questions about this recipe

Can you use a different vegetable instead of Jerusalem artichoke?

Yes, parsnip or celery root give a similar texture with a slightly stronger flavor. Jerusalem artichoke is still the best choice for its natural sweetness and delicate taste.

How do you keep the brown butter from turning bitter?

Watch the butter closely once it starts foaming and turns golden, pull it off the heat as soon as you smell hazelnut. A few extra seconds are enough to burn it and turn it bitter.

Can this soup be served cold?

This soup is meant to be served hot, the brown butter loses its point once cold. For a cold version, serve the soup on its own, without the brown butter, and finish with a drizzle of olive oil instead.

How do you plate this soup for a polished starter?

Pour the soup into shallow white bowls so the brown butter shows well on top. Add the croutons at the very last moment so they stay crisp instead of sinking.

Can a Jerusalem artichoke soup with brown butter be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a Jerusalem artichoke soup with brown butter?

Allow 50 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a Jerusalem artichoke soup with brown butter?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Jerusalem artichoke soup with brown butter cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

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