Jerusalem artichoke and rosemary soup

Name: Jerusalem artichoke and rosemary soup
Yield: Serves 4–6
Cuisine: British
Ingredients: sea salt and white pepper; 2 tbsp double cream; 750 ml (1¼ pints) milk; 750 ml (1¼ pints) vegetable stock; sea salt and white pepper; good knob of butter; few rosemary sprigs; 500 g (1 lb 2 oz) Jerusalem artichokes, peeled; 1 small onion, peeled and roughly chopped; 1 small leek, trimmed, roughly chopped and rinsed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

The Jerusalem artichoke has a lovely nutty, earthy flavour and makes an excellent soup. Use a free-standing or hand-held stick blender to purée soups, rather than a food processor, which won’t give a comparable velvety texture.

Ingredients

good knob of butter
1 small onion, peeled and roughly chopped
1 small leek, trimmed, roughly chopped and rinsed
few<

Europe
United Kingdom
Gluten-free
Vegetarian
Soup

Method

Melt the butter in a saucepan, add the onion, leek and rosemary sprigs, and cook gently for about 10 minutes until the vegetables are soft. Add the Jerusalem artichokes, most of the vegetable stock and the milk, and lightly season with salt and pepper. Bring to the boil, lower the heat and simmer for about 25 minutes until the artichokes are tender.
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