Jerusalem artichoke soup with rosemary

Cook Book
Cook Book

  • Preparation: 10’
  • Cooking: 40’
  • Total time: 50’


  • 100 g onions, peeled and cut into 4
  • 2 sticks green celery, washed and cut into small pieces
  • 10 g butter
  • 500 g jerusalem artichokes, thoroughly washed, unpeeled in 3 cm cubes
  • 600 ml water
  • 200 ml milk
  • 2 cubes vegetable stock
  • 1 sprig fresh rosemary
  • pepper
  • salt

Step 1

Insert the 'MultiBlade' in the bowl. Add the onion and celery. Close the lid. Press Pulse for 5 seconds. Open and scrape down. Add the butter, close again, select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm.

Step 2

After Step 1: add all other ingredients except the milk to the bowl. Set the temperature manually to 100°. Close the lid. Press Start to activate Step 2.

Step 3

After Step 2: press cancel to exit keep warm mode. Remove the rosemary sprigs from the soup. Close the lid. Set the timer to 2 to 3 minutes, press Start and slowly increase the speed to 10. Season with pepper and salt.

Step 4

Add the milk, set the temperature to 90° and the timer to 5 minutes. Press Start and set the speed to 1. Serve hot.


Jerusalem artichokes not in season? Use potatoes instead. For a creamier result, add the Jerusalem artichokes together with the onion and celery at step one, then proceed with the recipe.