Jerusalem artichoke and sausage soup

    Jerusalem artichoke and sausage soup

    Recipe photo: Jerusalem artichoke and sausage soup
    1

    Jerusalem artichoke and sausage soup

    (11)
    2hr


    11 people made this

    About this recipe: This soup combines the savoury flavors of leeks, spinach, Jerusalem artichokes, sausage, garlic, parsley, celery and potatoes. Serve it on a cold evening with a hearty piece of crusty of bread for a warming meal.

    Ingredients
    Serves: 10 

    • 4 rashers pancetta, diced
    • 250g (9 oz) Italian sausage, casings discarded, coarsely chopped
    • 500g (1 1/4 lb) Jerusalem artichokes, peeled, halved and sliced
    • 6 small potatoes, peeled and halved
    • 3 stalks celery, diced
    • 1/2 large onion, diced
    • 1 leek, white and light green parts only, chopped
    • 200g (7 oz) chopped fresh spinach
    • 2 cloves garlic, minced
    • 1L (1 3/4 pints) chicken stock
    • 4 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh oregano
    • 1 pinch cayenne pepper
    • 1 pinch ground paprika
    • salt and freshly ground black pepper to taste
    • 4 tablespoons plain flour
    • 225ml (8 fl oz) water

    Method
    Prep:45min  ›  Cook:1hr15min  ›  Ready in:2hr 

    1. Place the pancetta, sausage, Jerusalem artichokes, potatoes, celery, onion, leek, spinach and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt and pepper. Cover, and bring to a simmer over medium high heat. Reduce heat to medium low, and simmer 45 minutes.
    2. Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (9)

    by
    7

    This was my first time eating sunchokes and they were delightful! This soup was superb. I used ground turkey instead of sausage and cooked the meat before adding the rest. Served it with homemade whole wheat bread and it was a hit.  -  06 Jun 2008  (Review from Allrecipes US | Canada)

    by
    7

    Excellent flavor! Sauteed the vegies, browned the meat and then finished cooking in the crock pot. I did not add the flour/water for thickening. Will definitely make this soup again and again.  -  13 May 2008  (Review from Allrecipes US | Canada)

    by
    5

    This really is one of my favorites. Hate to rate my own recipe but sunchokes are totally underrated. I just made this again the other day and EVERYONE loved it. So unusual around here with all the rabid meat eaters!  -  06 Jul 2009  (Review from Allrecipes US | Canada)

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