Jerusalem Artichokes are a beautiful seasonal root vegetable that have this earthy, sweet and nutty flavour – if you haven’t come across them before, you are missing out! My favourite method of using them is in a soup, I find Jerusalem Artichoke Soup absolutely divine: it’s creamy and comforting, yet not heavy. It tastes like something you’d get served in a fancy restaurant, there’s something “gourmet” about it. However do not worry, it’s actually very easy to make at home and you only need a handful of ingredients to prepare this bowlful of goodness!
Jerusalem Artichoke Soup
🍴 Servings: 4
🕒 Hands-on: ~ 15 minutes
🎛 Cooking time: ~ 30 minutes
INGREDIENTS
- 700g Jerusalem artichokes, peeled & roughly chopped
- 1 brown onion, finely diced
- 15g butter
- 500ml water
- 1 vegetable stock cube
- 50 – 100ml cream (double)
- ½ tsp salt
- ⅛ – ¼ tsp black pepper
- ⅛ – ¼ tsp white pepper
- ⅛ – ¼ tsp nutmeg
- cashew nuts, to serve (optional)
STEPS
1 Melt the butter in a saucepan and fry onions over a medium low heat for 5 minutes, stirring occasionally.
2 Add the chopped artichokes and cook for a few more minutes. Then, pour in the water and bring to the boil. Add the stock cube and salt.
3 Simmer the soup for about 20 minutes, or until the artichokes feel tender. Lightly season with black pepper, white pepper and nutmeg.
4 Next, take the soup off the heat and blend until smooth using a stick blender.
5 Last, put the puréed soup back on the heat. Add the cream and cook on a low heat until warmed through. Adjust the seasoning if needed and serve with some cashew nuts on top!
Notes:
- Seasoning — Season the soup very lightly as you don’t want to overpower the artichokes’ subtle flavour
- Cream — Cream makes the soup slightly richer. I love the flavour it adds but feel free to adjust the quantity based on your liking. For lighter soup, you can replace the cream with milk. Also, if the soup appears too thick, you can always add a little bit of milk after puréeing
- Garnish — Cashew nuts add a nice crunch to the soup, but if you are allergic to nuts croutons work really well as well
- Other — Make sure to have the hob temperature on low after puréeing the soup to avoid messy explosion! The more viscous the liquid is, the more it will splatter and naturally if the heat is more intense, it will splatter even more
ALLERGEN & DIET INFO:
(VG) Butter and cream give this soup richer texture, but oil (1 tbsp sunflower/olive oil) can be used instead of butter. Also cream can either be left out altogether or you can opt for plant-based cream to make this soup vegan!
Main equipment:
Saucepan (2L)
Peeler
Chopping board + knife
Hand blender
Other recipes you might like…! ⤵︎
