Crispy Jerusalem Artichoke Chips & Velvety Soup Recipe

Name: Crispy Jerusalem Artichoke Chips & Velvety Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Modern European
Ingredients: 500 grams Jerusalem Artichokes (cleaned and peeled); 2 cups Vegetable Oil (for frying chips and sautéing); to taste pinch Maldon Sea Salt (for seasoning chips); 1 unit Medium Onion (finely chopped); 2 cloves Garlic Cloves (minced); 4 cups Vegetable Broth (or water); 1/2 cup Heavy Cream (for velvety texture (optional)); 1/2 cup Mixed Fresh Herbs (e.g., parsley, chives, dill, finely chopped for herb oil); 1/4 cup Olive Oil (for herb oil)

Discover how to transform Jerusalem artichokes into two incredible dishes: super crispy chips and a rich, velvety smooth soup. This recipe highlights the versatility of the Jerusalem artichoke, finished with a vibrant herb oil for the soup. Perfect for an elegant appetizer or comforting meal.

#Jerusalem Artichoke

#Soup

#Chips

#Vegetarian

#Crispy

#Velvety

#Comfort Food

#Seasonal

Crispy Jerusalem Artichoke Chips

Recipe Information

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Medium

Modern European

English

Nutrition (per serving)

350

Calories

Protein

35g

Carbs

25g

Fat

Velvety Smooth Jerusalem Artichoke Soup

Ingredients

Jerusalem Artichokes
(cleaned and peeled)
500 grams
Vegetable Oil
(for frying chips and sautéing)
2 cups

Maldon Sea Salt
(for seasoning chips)
to taste pinch
Medium Onion
(finely chopped)
1 unit
Garlic Cloves
(minced)
2 cloves
Vegetable Broth
(or water)
4 cups
Heavy Cream
(for velvety texture (optional))
1 cup

Mixed Fresh Herbs
(e.g., parsley, chives, dill, finely chopped for herb oil)
1 cup
Olive Oil
(for herb oil)
1 cup

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Soup with Herb Oil Garnish

Instructions

0/7 completed

1
Prepare Artichoke Chips: Take about half of the cleaned Jerusalem artichokes. Slice them very thinly using a mandoline slicer. Set aside.
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2m
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Prepare Artichoke Chips: Take about half of the cleaned Jerusalem artichokes. Slice them very thinly using a mandoline slicer. Set aside.
2m
Ensure slices are uniform for even cooking and crispiness.
2
Fry Artichoke Chips: Heat about 2 cups of vegetable oil in a deep pan or pot to 170-180°C (340-350°F). Carefully fry the thin artichoke slices in batches until golden brown and crispy, about 2-3 minutes per batch.
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5m
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Fry Artichoke Chips: Heat about 2 cups of vegetable oil in a deep pan or pot to 170-180°C (340-350°F). Carefully fry the thin artichoke slices in batches until golden brown and crispy, about 2-3 minutes per batch.
5m
Don't overcrowd the pan; this lowers oil temperature and prevents crisping.

3
Season Artichoke Chips: Remove the fried chips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle generously with Maldon sea salt.
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1m
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Season Artichoke Chips: Remove the fried chips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle generously with Maldon sea salt.
1m
Salt immediately while hot for best adherence.
4
Prepare Soup Base: In a separate pot, heat a tablespoon of vegetable oil. Sauté the finely chopped onion until translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
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8m
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Prepare Soup Base: In a separate pot, heat a tablespoon of vegetable oil. Sauté the finely chopped onion until translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
8m
Don't burn the garlic; it can turn bitter.
5
Simmer Soup: Add the remaining Jerusalem artichoke pieces (the other half that wasn't used for chips) to the pot and sauté for 3-5 minutes. Pour in the vegetable broth, bring to a simmer, then reduce heat, cover, and cook until the artichokes are very tender, about 15-20 minutes.
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20m
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Simmer Soup: Add the remaining Jerusalem artichoke pieces (the other half that wasn't used for chips) to the pot and sauté for 3-5 minutes. Pour in the vegetable broth, bring to a simmer, then reduce heat, cover, and cook until the artichokes are very tender, about 15-20 minutes.
20m
Ensure artichokes are fork-tender for a truly smooth soup.

6
Blend and Finish Soup: Carefully transfer the soup to a blender or use an immersion blender. Blend until completely velvety smooth. Return the soup to the pot, stir in the heavy cream (if using), and season with salt and pepper to taste. Heat gently without boiling.
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5m
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Blend and Finish Soup: Carefully transfer the soup to a blender or use an immersion blender. Blend until completely velvety smooth. Return the soup to the pot, stir in the heavy cream (if using), and season with salt and pepper to taste. Heat gently without boiling.
5m
For extra richness, strain the soup through a fine-mesh sieve after blending.
7
Prepare and Garnish with Herb Oil: In a small blender or food processor, combine the mixed fresh herbs and olive oil. Blend until a vibrant green herb oil forms. Serve the hot soup in bowls, drizzled with the herb oil and topped with a few crispy artichoke chips.
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3m
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Prepare and Garnish with Herb Oil: In a small blender or food processor, combine the mixed fresh herbs and olive oil. Blend until a vibrant green herb oil forms. Serve the hot soup in bowls, drizzled with the herb oil and topped with a few crispy artichoke chips.
3m
Adjust the consistency of the herb oil by adding more olive oil if needed.