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Vegetarian, Northern, Eastern and Western France

Jerusalem artichoke soup with goat cheese toasts

Jerusalem artichoke soup with goat cheese toasts is a winter soup for 4 people, ready in 40 minutes, rated easy, for €2.30 per serving. Jerusalem artichokes taste close to artichoke hearts, softened here by potato and cream. The key to success is blending it until perfectly smooth and melting the goat cheese under the broiler right before serving.

Tonight, Jerusalem artichoke soup, that forgotten vegetable with an artichoke taste, with warm goat cheese toasts and hazelnuts.

Jerusalem artichoke soup with goat cheese toasts
Total time
40 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Jerusalem artichokes have a distinctive taste, somewhere between artichoke and hazelnut, which the cream and potato soften without erasing it. Once blended, the soup turns dense and silky, quite different from a standard vegetable soup. That character is what sets it apart from a more neutral pumpkin or zucchini soup.

This is a weeknight dinner for fall or winter, when Jerusalem artichokes are in season and you want something warm and filling without spending hours in the kitchen. The warm goat cheese toasts also make it hold up well for guests, served as a starter or as a full meal on a winter evening.

The ingredients

4 people

Fruits and vegetables

  • Jerusalem artichokes 600 g
  • Potatoes 200 g
  • Onion 1

Dairy

  • Butter 30 g
  • Heavy cream 10 cl
  • Goat cheese log 150 g

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Hazelnuts 40 g
  • Honeyoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Peel the Jerusalem artichokes and drop them into lemon water so they don't turn black.

    A splash of lemon juice in the water is enough to keep them pale.

  2. Sweat the onion in the butter, add the Jerusalem artichokes and potatoes cut into pieces, cover with water and the bouillon cube. 25 min

    Jerusalem artichokes cook fast, test them with the tip of a knife.

  3. Blend the soup with the cream, season with salt and pepper.

    Strain it through a fine sieve for a texture without stringy fibers.

  4. Lay slices of goat cheese on the bread, drizzle with honey, and run under the broiler. 5 min

    A drizzle of honey on the goat cheese is a treat against the sweetness of the Jerusalem artichoke.

  5. Dry toast the hazelnuts in a pan, chop them, and scatter them over the soup with the toasts. 3 min

    Watch them closely, hazelnuts go from golden to burnt in thirty seconds.

Our tips to get it right

  • Cut the Jerusalem artichokes and potatoes into evenly sized pieces so they cook at the same rate and the soup turns out smooth throughout.
  • Taste the soup before adding salt, the bouillon cube already brings salt, and it's easy to oversalt if you're not careful.
  • Make the toasts at the very last moment, the goat cheese should come out of the broiler right before serving to stay warm and melty.

The variations

  • Swap the goat cheese log for shredded Comté if you prefer a milder, less distinctive flavor.
  • For a quicker version, skip the lemon water step and peel the Jerusalem artichokes right before cooking them, without waiting.
  • For kids, serve the soup plain without the chopped hazelnuts and offer the toasts on the side with less goat cheese.

What to serve it with

  • A well dressed green salad
  • A glass of dry cider
  • Extra walnuts on the table

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add after thawing. Reheat it gently in a saucepan while stirring, and redo the toasts under the broiler right before serving.

Questions about this dish

Can you make the soup ahead of time?

Yes, the soup can be made the day before and reheated gently the next day. Hold off on the cream until the end if you want a fresher texture when serving.

How do you keep Jerusalem artichokes from turning black?

Drop the peeled Jerusalem artichokes into lemon water as soon as you cut them. A simple splash of lemon juice in the water is enough to keep their flesh pale.

Can you use a different cheese instead of goat cheese?

Yes, shredded Comté or Emmental work very well on the toasts. The flavor will be milder and less distinctive than goat cheese.

Why strain the soup through a fine sieve?

Jerusalem artichokes contain small fibers that can leave a stringy texture once blended. Straining the soup gives it a perfectly smooth texture that's more pleasant to eat.

How long does it take to make a Jerusalem artichoke soup with goat cheese toasts?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Jerusalem artichoke soup with goat cheese toasts?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jerusalem artichoke soup with goat cheese toasts cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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