Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 45 minutes
  • Total time 45 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Parsley Oil (recipe, this page) (optional):


In large saucepan, melt butter over medium heat. Add onion, thyme and bay leaf; cook for 3 minutes, stirring occasionally. Season with salt and pepper. Stir in flour; cook for 2 minutes, stirring constantly. Add Jerusalem artichokes and potatoes, stirring well. Add broth; bring to boil, scraping up browned bits from bottom of pan with wooden spoon. Reduce heat; simmer, uncovered, until vegetables are very tender, 25 to 30 minutes. Discard thyme and bay leaf. Stir in cream; season with salt and pepper. Using immersion blender, purée until smooth. (Make-ahead: Can be refrigerated in airtight container for up to 3 days.)

Divide soup among bowls; drizzle with Parsley Oil, if desired. Garnish with pomegranate seeds, poppy seeds and parsley leaves.


Parsley Oil  In saucepan of boiling salted water, blanch 1/2 bunch of fresh curly parsley for 45 seconds; drain. Transfer to large bowl of ice water; drain. Arrange on clean tea towel and pat to dry thoroughly. In food processor or blender, purée with 1/2 cup canola or grapeseed oil until smooth, scraping down side of bowl as needed. (Make-ahead: Can be refrigerated in airtight container for up to 1 week; bring to room temperature before using.) Makes about 1/2 cup.

Nutritional facts Per serving: about

  • Iron 3.9 mg
  • Fibre 4 g
  • Sodium 350 mg
  • Sugars 14 g
  • Protein 5 g
  • Calories 300
  • Total fat 16 g
  • Cholesterol 45 mg
  • Saturated fat 10 g
  • Total carbohydrate 34 g
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Jerusalem Artichoke & Potato Soup