Even though this recipe is simple, this Low Histamine Jerusalem Artichoke Soup is so delicious and creamy. It is one of my all time favorite fall/winter soups. It wasn’t until about 4 years ago I tasted Jerusalem artichokes for the first time, and man are they delicious. So now it is one of the things I really look forward to finding in the stores/markets in the autumn. And come late spring time that for me is locally grown asparagus, so you can be sure to get a great recipe for asparagus soup, once they are in season.

So I don’t know if you are all familiar with how the Dutch celebrate Sinterklaas, but at least in my family (in law) it is custom to get a big chocolate letter from Sinterklaas (aka my mother in law). Since chocolate is one of the things I really don’t tolerate, I very specifically asked to not get one this year. And instead of the chocolate letter I got this sack of Jerusalem artichokes. So a big thanks goes out to my mother in law for really having listened to me, and also for finding a nice way of still including me, while everybody else got their chocolate letters.

So the next day I turned them into this deliciously creamy, yet simple soup. All you need to do is peel and cut the Jerusalem artichokes and some potatoes into cubes. Boil them with some herbs in some bone broth (link to my bone broth recipe here) or bouillon, for about 30 minutes. Then fish out the herbs and blend till you have a completely smooth soup. Salt to taste and serve with a little extra virgin olive oil and a bit of toasted pumpkin seeds. Enjoy.

Jerusalem Artichoke Soup

Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 1x

Ingredients

500 g jerusalem artichokes
400 g potatoes
a big handfull of parsley
10 twigs of thyme
1,2 liters of bone broth or bouillon (chicken)
salt to taste
Topping:
Extra virgin olive oil
Toasted pumpkin seeds

Instructions

Peel and cut the Jerusalem artichokes and potatoes into cubes.
Add the veggies to a pot, and pour in the bone broth/bouillon. Add the herbs and a some salt.
Bring to a boil, and let it simmer for about 30 minutes.
Check the potatoes and Jerusalem artichokes with a fork to see if they are ready. They should fall off the fork.
Blend the soup with a hand blender, until it is smooth.
Salt to taste and serve with a drizzle of extra virgin olive oil and some toasted pumpkin seeds