Jerusalem artichoke soup

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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




Jerusalem artichoke soup


  • Fine sieve
  • Blender


Melt the butter in a large pan with a splash of oil
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
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
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.

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