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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
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Ingredients
Metric
Imperial
Jerusalem artichoke soup
- 1000g of Jerusalem artichoke, peeled and finely sliced
- 50g of unsalted butter
- oil
- 800ml of whole milk
- 800ml of water
- salt to taste
- sugar to taste
SAVE RECIPE
Equipment
- Fine sieve
- Blender
Method
1
Melt the butter in a large pan with a splash of oil
- 50g of unsalted butter
- 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
- 1000g of Jerusalem artichoke, peeled and finely sliced
- salt to taste
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
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