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Jerusalem artichoke soup

 

Jerusalem artichoke soup

jerusalum 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.

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.

Category: Good for your Gut

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Feeling like a break from all that festive food? T Feeling like a break from all that festive food? This roasted veg salad may be just what you need. I’ve topped it with yoghurt that I’ve strained overnight in the fridge until it’s really thick - it’s lighter than cheese and is the perfect addition to a warm salad. I’ve sprinkled the salad with a few mixed seeds, added some leaves and a drizzle of balsamic vinegar and extra virgin olive oil. An easy way to kick off a healthy 2021! 🥗
I had the chance to share some freeze-ahead tips w I had the chance to share some freeze-ahead tips with @thismorning live a few weeks ago. As I am now not spending Christmas with my mum, I was able to give her some goodies to cook up for herself on Christmas Day. If you’ve had to downsize like me, why not take a look at my ‘Turkey for Two’,and lots of other ideas, by searching ITV This Morning with Justine Pattison. 🎄
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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