Advertisement
Cream of Jerusalem Artichoke Soup
- Serves
6
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1998
This soup can be made a day ahead. How much artichoke you have to work with after peeling will depend on how knobbly they are to start with. The smoother they are, the less waste.
Ingredients
900 g 2 lb 225 g 8
Method
Trim off any black bits from the Jerusalem artichokes, then peel them and chop them into roughly 2.5-cm / 1-inch pieces.
Put these into a pan with the diced onion, chopped garlic and butter, and sweat the vegetables over a low heat until soft.
Add the diced potato and pour over the chicken or vegetable stock. Season with salt and pepper and bring to the boil. Lower the heat to a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe