Jerusalem Artichoke Soup

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

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

Europe
United Kingdom
Gluten-free
Vegetarian
Soup
Winter
December

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