How to Make a Jerusalem Artichoke Soup With Smoked Salmon

by Karin Siöö

Simple to make. Lots of flavor! Gotta love soup this time of year


  • 300 Grams Artichokes
  • 100 Grams Shallots
  • 1 ½ Garlic cloves
  • 100 Milliliters White wine
  • 500 Milliliters Chicken broth
  • 300 Milliliters Cream
  • Olive oil
  • Salt & pepper
  • 200 Grams Cold-smoked salmon
  • ½ Leek
  • Chopped dill
  • Instructions

    Step 1

    Lightly soften the leek.

    Step 2

    Peel and chop the artichokes.

    Step 3

    Peel and dice the shallots.

    Step 4

    Soften the artichokes and the shallots in some olive oil. The pieces should not get brown!

    Step 5

    Add the wine and let it soak in.

    Step 6

    Once the fluid is gone..

    Step 7

    ..add the broth. Boil for 15 minutes or until the artichokes are soft.

    Step 8

    While the soup is boiling, prep the salmon.

    Step 9

    Slice it and mix it with the leek..

    Step 10

    ..and the chopped dill.

    Step 11

    Mix and set aside.

    Step 12

    Once the artichokes have the right texture, add the cream.

    Step 13

    Remove from the heat. Use a hand mixer to blend the soup.

    Step 14

    Season with white pepper. Salt isn't necessary since the salmon is salty enough. If the soup is too thick add more broth.

    Step 15

    Add the salmon mix to preferably hot plates.

    Step 16

    Pour the soup over the salmon. It's like a treasure: you cannot see it's there but it goes so well with the rest of the flavors!

    Step 17

    Drizzle some olive oil on top. Serve with bread. You're in for a treat!