Jerusalem Artichoke Soup

Preparation info
  • Serves


    • Difficulty


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.


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


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