Name: Jerusalem Artichoke Soup
Yield: Serves 4—6
Cuisine: British
Ingredients: a good knob of butter; 2 tablespoons double cream; 1.5 litres vegetable stock; 500 g Jerusalem artichokes, peeled and cut into quarters; salt and freshly ground white pepper; 1 leek, trimmed, roughly chopped and washed; 1 medium onion, peeled and roughly chopped

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This is one of the easiest soups to make and I’ve found the flavour to be pretty consistent every time I’ve made it. Finish with an extra spoonful of cream if you like, and perhaps a sprinkling of chopped herbs.

Ingredients

a good knob of butter
1 medium onion, peeled and roughly chopped
1 leek, trimmed, r

Method

Melt the butter in a saucepan and gently cook the onion and leek until soft. Add the Jerusalem artichokes and the vegetable stock and season lightly with salt and pepper. Bring to the boil, lower the heat and simmer for about 25 minutes until the artichokes are tender. Strain about a quarter of the stock into a jug and set aside.

Whiz the rest of the soup in a blender until smooth, then