Alastair Little, Richard Whittington

Cream of Jerusalem Artichoke Soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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 Jerusalem artichokes
  • 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