Jerusalem artichokes have a very distinct and delicious flavour. They make a great base for this creamy soup. If you are vegetarian, you can also use vegetable stock instead of chicken stock in this recipe.
Mrs. Mary Hunt
1 person made this
900g (2 lb) Jerusalem artichokes, peeled and roughly chopped
1 dash lemon juice
50g (2 oz) butter
2 onions, peeled and roughly chopped
1.2L (2 pt) chicken stock
300ml (1/2 pt) single cream (or use half milk and cream)
salt and freshly ground pepper to taste
1 pinch ground nutmeg
Method Prep:30min › Cook:20min › Ready in:50min
Put the Jerusalem artichokes into a pan of boiling water to which some lemon juice has been added.
Melt the butter in a large saucepan, add the onions and cook over a low heat until soft and transparent.
Drain the Jerusalem artichokes and add them to the onions and cook until all the butter has been absorbed into the vegetables.
Add the stock, bring to the boil, cover and simmer for about 20 minutes or until the Jerusalem artichokes are tender.
Puree the soup and return to a clean pan. Add the cream, season with salt, pepper and nutmeg and heat through without boiling.