Jerusalem artichokes, potatoes, garlic and onion combine for a quick and easy soup that you can refine with cream or creme fraiche just before serving. If you skip the cream and use margarine and veg stock, this soup becomes vegan.
6 people made this
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 garlic cloves, chopped
300g potatoes, peeled and diced
200g Jerusalem artichokes, peeled and diced
1L vegetable or chicken stock
salt and freshly ground black pepper to taste
grated nutmeg to taste
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Heat oil and butter in a saucepan and fry onion and garlic for 5 minutes until transparent.
Add potatoes and Jerusalem artichokes and fry for 3 minutes while stirring. Add stock and reduce temperature. Cook with the lid on for 20 minutes until the vegetables are nice and soft.
Puree soup. If it is too thick, add more water or stock. Season with salt, pepper and nutmeg.