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) vegetable stock; 750 ml (1¼ pints) milk; 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; good knob of butter

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<

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.
Whiz the so

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Ingredients

Method

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