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by Josée Fiset

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cream of Jerusalem artichoke and cauliflower soup

The contrast of flavours and textures (and even temperatures!) in this soup are fireworks for the taste buds. In this recipe, prosciutto and Jerusalem artichoke chips give a nice crunch that counterbalances the soup’s sweet smoothness. Bonus: Cooking Jerusalem artichokes with their skin on makes your job way easier!

Preparation : 20 minutes

Baking : 35 minutes

Efficiency : 6 servings



1. Heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic, and cook for about 5 minutes.

2. Add the cauliflower, Jerusalem artichoke and broth to the saucepan and bring to a boil over high heat. Reduce heat to medium and simmer until the Jerusalem artichoke slices are fully cooked, about 25 minutes. Turn off heat.

3. Using an electric hand mixer, purée the mixture until smooth. Strain through a fine sieve over another saucepan and season with salt and pepper.

4. Divide soup between bowls and top with Jerusalem artichoke or prosciutto chips, and sprinkle with chives if desired.

prosciutto and Jerusalem artichoke chips

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Using a mandoline slicer, very thinly slice 1 to 2 Jerusalem artichokes over a bowl filled with 1/4 cup (60 ml) water combined with the juice of half a lemon.

3. Using paper towels, drain and pat dry the Jerusalem artichoke slices and spread side by side on half the prepared baking sheet. Brush slices with oil and season with salt to taste. On the other half of the baking sheet, spread 4 slices of prosciutto. Bake in the oven 8 to 10 minutes for the Jerusalem artichokes and 12 to 15 minutes for the prosciutto. Transfer to a dish lined with paper towel and let cool.


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