Jerusalem artichoke soup

Not yet rated

A sublime start to a meal, Jerusalem artichokes are rich and nutty potato-like vegetables that are only in season for a short period of time. Make the most of their outstanding flavour with this wondrous Jerusalem artichoke soup recipe from Stephen Crane - the perfect winter warmer.

First published in 2015

Ingredients

Metric

Imperial

Jerusalem artichoke soup

Equipment

  • Fine sieve
  • Blender

Method

1
Melt the butter in a large pan with a splash of oil
2
Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15-20 minutes, until the artichokes are cooked but not coloured
3
Add the milk and water, then cover with a tight fitting lid and bring to boil. Reduce the heat slightly and simmer for 10-15 minutes
  • 800ml of whole milk
  • 800ml of water
4
Blitz the soup in a blender and pass through a fine mesh sieve. Adjust the seasoning to taste
  • salt to taste
  • sugar to taste
First published in 2015

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

Get in touch

Please sign in or register to send a comment to Great British Chefs.