Reprinted from The Blood Type Diet Website (

Jerusalem Artichoke Soup with Sage Croutons


Creamy pureed winter soup similar to leek and potato soup, with croutons, taken from Cafe Bouloud Cookbook by Daniel Bouloud and Dorie Greenspan(I modified without meat -original recipe called for 3 ounces slab bacon or pancetta, and 1/2 cup heavy cream which I substituted for about 2 cups soy milk and 1/2 listed broth)

  • 4 Tablespoons butter
  • 1 large onion, thinly sliced
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 1 medium leek, white part only, thinly sliced
  • 1 celery stalk, trimmed, and thinly sliced
  • 3 cloves garlic, peeled, split, and germ removed, if necessary
  • sea salt and freshly ground white pepper
  • bouquet garni (2 sprigs sage, 2 sprigs thyme, and 1 bay leaf, wrapped in leek green and tied)
  • 2 pounds Jerusalem artichokes, scrubbed and cut into 1/4-inch thick slices [or substitute rice or squash]
  • 2 quarts unsalted chicken or veg broth, or water
  • 1 small potato, peeled and diced [or substitute rice or squash]
  • 1/2 cup heavy cream ( I reduced the broth and substituted cream for about 2 cups of unsweetened soy milk)
  • 2 Tablespoons extra-virgin olive oil
  • 2 slices bread, preferably country bread, crusts removed and cut in 1/4 inch dice to make 1 cup
  • 3 leaves sage finely sliced
  • 1 clove garlic, peeled and crushed
  • Salt and freshly ground white pepper
How to make it:
  1. Make the croutons:
  2. Warm the olive oil in small saute pan or skillet over medium heat.
  3. Add the bread, sage, and garlic, season with salt and pepper and saute until bread is crispy and golden brown.
  4. Discard the garlic and drain the croutons on a double thickness of paper towels.
  5. Save the crisp sage leaves to garnish the soup.
    Make the soup:
  6. Melt butter in a Dutch oven or large casserole over medium heat.
  7. (Omit this part if not using meat - Add the pancetta or bacon and cook, stirring occasionally, until it renders it's fat, 3 to 5 minutes).
  8. Add the onion, fennel, leeks, celery and garlic and season with salt and pepper.
  9. Toss in the bouquet garni and cook, stirring from time to time, for 5 minutes.
  10. Add the Jerusalem artichokes, and cook for 15 to 20 minutes more, stirring occasionally.
  11. Pour in the stock or water, add the potatoes and 1-1/2 teaspoons salt and bring mixture to the boil.
  12. Lower the heat so that the soup simmers and cook, uncovered, for 30 to 35 minutes, skimming the foam from the surface as needed.
  13. (Spoon out the pieces of bacon or pancetta, cut them into small dice and set them aside until serving time.)
  14. Discard the bouquet garni.
  15. Using a blender, hand-held immersion blender or a food processor, and working in batches, puree the soup until it is very smooth.
  16. Strain the soup through a fine mesh sieve into a large saucepan and taste for salt and pepper, adding seasoning as needed.
  17. Add the cream (or unsweetened soy milk) to the soup and bring to the boil, then lower the heat and keep soup warm while you make the croutons.
  18. Yield: 4 servings