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Jerusalem Artichoke Soup Print E-mail

This soup was great! Everybody here loved it. The Jerusalem artichokes gave it a nutty flavor. If you don't want to go around digging up the garden, you can get Jerusalem artichokes at the store. They're called sunchokes. The store bought-kind have less flavor but they're great in salads or even as a crunchy snack.

Why Jerusalem? No, they don't come from the Middle East. Well maybe they do, but Jerusalem is a mispronunciation of girasole, the italian name for sunflower. Girasole doesn't mean sun-flower though. Gira means turn and sole means sun. So Girasole, which is pretty close to Belle and Liv's last name, means "turns toward the sun."

{Makes 4 servings}

You'll need:

  • 1/2 pound of Jerusalem artichokes
  • 1/2 pound of small potatoes - cut into cubes
  • 2 tablespoons extra-virgin olive oil
  • 2 cups minced onion
  • 4 cups chicken broth or vegetable stock
  • 1/4 teaspoon freshly grounded black pepper
  • Yogurt - for garnish
  • 4 sprigs of dill - for garnish
  • A little adult help


  • A 4-quart sauce pan
  • A wooden spoon
  • A ladle
  • A blender

      1. Scrub those artichokes! Scrub them well because the worse thing would be to have grit in this fabulous soup. Cut them in chunks and wash them one more time just to be sure.
      2. Sauté the onions in the olive oil until they are translucent.
      3. Add the broth, the chokes and the potatoes. Sprinkle in the pepper.
      4. Bring the broth to a boil and then simmer for 40-45 minutes or until the chokes and potatoes are soft.
      5. Here's where you should ask for help. Transferring the hot soup into the blender can be tricky.
      6. The recipe calls for dollop of yogurt and spring of dill to be added as garnish when you serve the soup. We cut to the chase. The soup was gone before anyone thought to garnish anything!