Jerusalem artichoke and sausage soup

    Jerusalem artichoke and sausage soup

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    About this recipe: This soup combines the savoury flavors of leeks, spinach, Jerusalem artichokes, sausage, garlic, parsley, celery and potatoes. Serve it on a cold evening with a hearty piece of crusty of bread for a warming meal.

    Serves: 10 

    • 4 rashers pancetta, diced
    • 250g (9 oz) Italian sausage, casings discarded, coarsely chopped
    • 500g (1 1/4 lb) Jerusalem artichokes, peeled, halved and sliced
    • 6 small potatoes, peeled and halved
    • 3 stalks celery, diced
    • 1/2 large onion, diced
    • 1 leek, white and light green parts only, chopped
    • 200g (7 oz) chopped fresh spinach
    • 2 cloves garlic, minced
    • 1L (1 3/4 pints) chicken stock
    • 4 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh oregano
    • 1 pinch cayenne pepper
    • 1 pinch ground paprika
    • salt and freshly ground black pepper to taste
    • 4 tablespoons plain flour
    • 225ml (8 fl oz) water

    Prep:45min  ›  Cook:1hr15min  ›  Ready in:2hr 

    1. Place the pancetta, sausage, Jerusalem artichokes, potatoes, celery, onion, leek, spinach and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt and pepper. Cover, and bring to a simmer over medium high heat. Reduce heat to medium low, and simmer 45 minutes.
    2. Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.
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