Jerusalem Artichoke Soup with Duck Ragoût

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About


  • 1.5 kg Jerusalem artichokes, scrubbed
  • 500 ml milk
  • 500 m


Thinly slice the Jerusalem artichokes and place them in a pan with the milk, cream and some seasoning. Add a little hot water, as necessary, to cover the artichokes. Bring to the boil, then reduce the heat and partially cover the pan. Simmer for 20-25 minutes until the artichokes are tender when pierced with the tip of a sharp knife. Drain, reserving the cooking liquor.

While still hot,