Cream of Jerusalem artichoke soup
50 min
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
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Ingredients
Serves: 6
- 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.
