Jerusalem Artichoke Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 lb (1 kg) Jerusalem artichokes, peeled and sliced
  • 2 oz (50 g) butter
  • 1 onion, chopped
  • Salt and pepper
  • 2 pints (1 litre) milk
  • A little single cream
  • Chopped chervil
  • Fried bread croûtons


As you prepare the artichokes, pop them into a bowl of water to which you have added 1 tablespoon of lemon juice; this will prevent them from discolouring.

Melt the butter in a saucepan, put in the drained artichokes and the onion, and season lightly with salt and pepper. Cover and cook gently for 10 minutes. Add the milk and bring to the boil.

Simmer gently for a further 10 minutes, then pass the soup through the fine disc of a vegetable mill. Return the soup to the saucepan, bring to the boil again and correct the seasoning. Before serving, add a little cream and chervil and fried croûtons.