Page title and description
Soups & stews
Jerusalem artichoke soup
Blended Jerusalem artichokes have an unparalleled silkiness that makes for a luxurious soup. It's surprisingly filling – enough for a meal on its own with some thickly buttered farmhouse bread.
Cook's notes
Try this soup with hazelnuts. Add 50g ground toasted hazelnuts when blending the soup. Or add polenta croutons - deep-fry cubes of cooked polenta to make croutons. Serve the soup with the croutons, an extra sprinkling of Parmesan and a drizzle of white truffle oil.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 500g Jerusalem artichokes, scrubbed and thinly sliced
- 800ml chicken or vegetable stock
- 100ml single cream
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Heat the oil in a large pan, add the onion and fry gently for 5 minutes. Add the artichokes and stock, bring to the boil and simmer for 20 minutes, until the artichokes are tender.
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Step 2
Blend the mixture until smooth, then season to taste and reheat gently. Stir in the cream and serve.
