Jerusalem artichoke soup

A Nordic starter dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Leeks, as an allium, can absorb residues in conventional farming. Choosing organic helps. Soft-skinned Jerusalem artichokes may also benefit from organic sourcing.

Ingredients

• 600 g Jerusalem artichokes
• 1 large leek
• 2 tbsp unsalted butter
• 1 garlic clove
• 500 ml vegetable stock (ideally homemade)
• 250 ml whole milk
• 2 sprigs fresh thyme
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Peel and dice the Jerusalem artichokes. Trim and slice the leek, using the white and light green parts.
2. Melt the butter in a pot over medium heat. Add the leek and garlic, sautéing until soft but not colored.
3. Add the Jerusalem artichokes to the pot. Saute for a few minutes, stirring occasionally.
4. Pour in the vegetable stock and add the thyme sprigs. Bring to a gentle simmer.
5. Cook until the Jerusalem artichokes are tender, about 20-25 minutes.
6. Remove the thyme. Blend the soup with an immersion blender until smooth.
7. Stir in the milk and reheat gently. Season with salt and pepper to taste.
8. Serve hot, garnished with a sprig of fresh thyme if desired.

Notes

• For a vegan version, substitute butter with olive oil and use plant-based milk.
• Soup can be made ahead and gently reheated before serving.
• Pairs well with crusty bread or crispbread.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.