Name: Jerusalem artichoke soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 kg Jerusalem artichokes; 25 g butter; 1 tbsp extra virgin olive oil; 1 large onion (about 250g), (peeled and roughly chopped); 2 garlic cloves, (peeled and crushed); 1.2 litres cold water; 1 chicken or vegetable stock cube; fresh herbs, (to garnish); 150 ml semi-skimmed milk; sea salt and black pepper

Jerusalem artichoke soup

Print Recipe

Prep Time

20 mins

Cook Time

1 hr

Calories

204

A warm, velvety soup that’s packed with flavour and prebiotic inulin fibre. Go easy when you first try this soup – it tastes amazing but if you overdo your portion size, you will be feeling the effects for several hours. Jerusalem artichokes are known as ‘fartichokes’ for a reason!

Course: Soup

Servings: 6 people

Calories: 204 kcal

Ingredients

1kg Jerusalem artichokes
25g butter
1tbsp extra virgin olive oil
1 large onion (about 250g), peeled and roughly chopped
2 garlic cloves, peeled and crushed
1.2 litres cold water
1 chicken or vegetable stock cube
fresh herbs, to garnish
150ml semi-skimmed milk
sea salt and black pepper

Method

Peel or scrub the artichokes clean and put straight into a bowl of cold water to prevent them turning brown.

Melt the butter with the oil in a large non-stick saucepan and gently fry the onion for 5 minutes, or until very soft, stirring occasionally. While the onion is cooking, drain the artichokes and cut into thin slices. Add the artichokes and garlic to the onion, cover with a loose fitting lid and cook over a low heat for 10 minutes, stirring occasionally until the artichokes are beginning to soften.

Pour the water into the pan, and add the stock cube, a little sea salt and lots of ground black pepper.

Bring the liquid to the boil, cover the pan loosely with a lid and simmer very gently for 35–40 minutes, or until the artichokes are very soft, stirring every now and then. (Add a little extra water if necessary.) Remove the pan from the heat and stir in the milk.

Blitz with a stick blender until smooth. (Alternatively, cool for a few minutes then transfer in batches to a blender or food processor and blend until smooth.) You can also pass the soup through a fine sieve to make it even more velvety.

Jerusalem artichoke soup

Ingredients

Method

Peel or scrub the artichokes clean and put straight into a bowl of cold water to prevent them turning brown.

Pour the water into the pan, and add the stock cube, a little sea salt and lots of ground black pepper.

Bring the liquid to the boil, cover the pan loosely with a lid and simmer very gently for 35–40 minutes, or until the artichokes are very soft, stirring every now and then. (Add a little extra water if necessary.) Remove the pan from the heat and stir in the milk.

Blitz with a stick blender until smooth. (Alternatively, cool for a few minutes then transfer in batches to a blender or food processor and blend until smooth.) You can also pass the soup through a fine sieve to make it even more velvety.

Return the pan to the heat, and adjust the seasoning to taste. Add a little more milk or water if the soup seems to be too thick.

Warm through gently, stirring regularly. Garnish with fresh herbs.

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Jerusalem artichoke soup

Ingredients

Method

Peel or scrub the artichokes clean and put straight into a bowl of cold water to prevent them turning brown.

Pour the water into the pan, and add the stock cube, a little sea salt and lots of ground black pepper.

Bring the liquid to the boil, cover the pan loosely with a lid and simmer very gently for 35–40 minutes, or until the artichokes are very soft, stirring every now and then. (Add a little extra water if necessary.) Remove the pan from the heat and stir in the milk.

Blitz with a stick blender until smooth. (Alternatively, cool for a few minutes then transfer in batches to a blender or food processor and blend until smooth.) You can also pass the soup through a fine sieve to make it even more velvety.

Return the pan to the heat, and adjust the seasoning to taste. Add a little more milk or water if the soup seems to be too thick.

Warm through gently, stirring regularly. Garnish with fresh herbs.

Sign up here to get the latest news about cookery events, and more, from Justine

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