About this recipe:This Jerusalem artichoke soup is wonderfully rich and creamy. Perfect in winter when Jerusalem artichokes are in season.
50g (2 oz) butter
2 onions, minced
500g (1 1/4 lb) Jerusalem artichokes, peeled and diced
2 potatoes, peeled and diced
1 tablespoon brandy
1 tablespoon plain flour
750ml (1¼ pints) chicken stock
175ml (6 fl oz) double cream
salt and freshly ground black pepper to taste
generous handful chopped fresh parsley to garnish
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Method Prep:20min › Cook:30min › Ready in:50min
Melt the butter in a large pot over medium heat until foamy. Add the onions, Jerusalem artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
Stir in the brandy and flour and cook for 1 minute. Gradually stir in about 3/4 of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor or blender and purée until smooth, adding more stock if needed.
Return to the pot, stir in the cream and season well with salt and freshly ground black pepper. Simmer until heated through, but do not boil. Sprinkle with chopped parsley to serve.
Used different ingredients.
Pretty good recipe! I caramelised the onions until they were light brown and tossed in a couple of cloves of garlic when adding the potatoes and artichokes. I thought this added some nice depth. - 24 Jul 2008
Easy to make. I added a dash of rum as I didn't have brandy. Instead of liquidising I only mashed the veg. Really tasty and filling.I will definately make it again. - 15 Nov 2008
This was simple to make & tastes delicious! It's hard to find a good Jerusalem artichoke recipe. I substituted non-dairy organic cream-based sauce base for the cream + vegetable stock for the butter & the chicken stock, to make a vegan version -- turned out great! - 24 Jul 2008