Jerusalem artichoke soup with crispy chorizo

    40 min

    This very simple Jerusalem artichoke soup pairs so well with a sprinkling of spicy, crispy chorizo bits. Makes a lovely starter.


    Greater London, England, UK
    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 60ml white wine
    • 200ml chicken stock
    • 800g Jerusalem artichokes, peeled and chopped
    • 1 medium potato, peeled and chopped
    • salt and pepper to taste
    • 8 slices chorizo, cut into 1cm squares
    • 2 tablespoons Greek yoghurt
    • 100ml milk, or as needed
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons chopped fresh parsley

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large saucepan. Add the onion and garlic, and cook until soft but not browned. Add the white wine and allow most of it to evaporate.
    2. Add the Jerusalem artichokes and stir. Cook for 2 minutes, then add the potato. Add the chicken stock, then add water to cover. Bring the mixture to the boil, then reduce to a simmer. Add salt and pepper, and simmer until the vegetables are tender, about 15 minutes.
    3. Meanwhile, add the chopped chorizo to a small frying pan and heat over medium heat. Cook the chorizo, stirring occasionally, until it is crisp. Remove the bits from the pan and place on a piece of kitchen paper to cool and soak up excess oil.
    4. Once the veg is soft, puree the soup using an immersion blender or a liquidiser. While pureeing, add the yoghurt. Add the milk in a steady stream till you reach your desired consistency.
    5. Add the ground nutmeg, then taste to adjust the salt and pepper as desired. Serve bowls of soup with a sprinkling of chorizo bits and chopped parsley.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)