MEMORIES OF MALTA ~ SOPPA TAL-QAQOĊĊ TA 'ĠERUSALEMM (Jerusalem Artichoke Soup)

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash is often more accessible and sweet potato is budget-friendly.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers a creamy texture with fewer calories.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water

Homemade stock enhances flavor without added cost.

nutmeg

🥗Healthier: cinnamon

💰Cheaper: allspice

Cinnamon adds warmth and is often more readily available.

Wash and scrub the Jerusalem artichokes, then peel and slice them thinly.

Chop wild garlic, onion, carrot, potato, and scallions; prepare multi-car fus by using the stems and leaves.

Heat olive oil in a pot over medium heat.

Add chopped onion, wild garlic, scallions, and multi-car fus; sauté until soft.

Add the chopped carrot, potato, and Jerusalem artichokes to the pot and sauté until they begin to soften.

Season with salt and black pepper.

Pour in chicken stock until the vegetables are submerged; bring to a simmer.

Simmer for one hour, adding water if needed.

Remove the leaves of the multi-car fus after simmering.

Blend the soup until smooth using an immersion blender or other methods.

Optionally stir in cream or milk after blending.

Garnish with reserved Jerusalem artichoke slices, lemon zest, and a drizzle of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens