Jerusalem Artichoke Soup Recipe

The Jerusalem Artichoke is a really underused vegetable which looks looks a bit like a potato, has a texture a bit like a radish, and tastes nothing like either. It is actually the root of a species of sunflower and has a really unique earthy flavour.

Jerusalem Artichoke Photograph
Jerusalem Artichoke

It is this flavour which lends itself especially well to a simple soup. While it may seem a recipe cop-out to simply make a soup out of every vegetable which comes along, this served up with a touch of double cream and just a few drops of truffle oil on top can make a really impressive first course. You could also skip the pureeing process and the double cream altogether for something chunky and a little healthier, but either way tastes perfect.

If you’ve never tried the Jerusalem Artichoke before, now is the time – they’re in season right through Winter and you should be able to get hold of them all the way through till late February. A word of warning though – they are reported to have *ahem* rather gassy side effects. Luckily I’ve never experienced that, but don’t say I didn’t warn you!

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Recipe: Jerusalem Artichoke Soup

Jerusalem artichoke soup is deliciously earthy and oh-so comforting on colder days.

Ingredients

  • 750g of Peeled & diced Jerusalem Artichokes
  • 1 stick of celery, chopped
  • 1/2 large onion, diced
  • 1 leek, chopped
  • 1 UK pint (roughly 1.25 US pints) of chicken stock
  • Double cream (optional)
  • Butter
  • Salt & Pepper to taste

Method

  1. Start out by putting your celery, onion and leek into a saucepan with the butter and cook over a low-medium heat for 5 minutes or so until softened slightly, then add in your Jerusalem Artichokes and cook for another 3 minutes stirring regularly.
  2. Now pour in your chicken stock and bring to a boil, reducing down to a simmer and leaving for 15 minutes approximately until everything is soft. Now you have the choice between serve as-is (add a bit more chicken stock if needed to thin the soup down) or puree; if you are pureeing it, simply add a little double cream off the heat to create a velvety smooth texture.
  3. Season before serving and drizzle a little truffle oil over the top (if pureed) for a touch of luxury. You’ll love it, I promise.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

6 Comments

  1. Dear Scott,
    Such a unique veggie and the recipe is so nice and simple. Just love it. This will be perfect for this Sunday. Can’t wait to try it. The photo looks great to me! heheheheheh!
    Gottsa-ya!
    Take care,
    PT

  2. I’ve never cooked with Jerusalem artichoke, thanks for the introduction. I will look for it next time I go the the market since I hear about it so much.

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