Chicken and Artichoke Soup


  • 1 onion, peeled and sliced
  • 2 tablespoons unsalted butter
  • 1 level tablespoon plain flour
  • 6 large Jerusalem artichokes, well scrubbed and sliced
  • freshly ground nutmeg
  • pinch each ground cloves, cardamom, cinnamon and white pepper
  • 150 mls (¼ pint) milk, semi-skimmed or skimmed
  • 850 mls (1⅔ pints) chicken stock
  • salt to taste
  • shreds of cooked chicken
  • cream or herbs


In a large, heavy saucepan, sweat the onion in the butter until soft. Stir in the flour, parsnips and spices, and gradually add the milk. Bring to the boil, and simmer until the vegetables are soft. Blend with the chicken stock until smooth. Bring back to the boil, adjust the seasoning, and stir in the chicken. Serve in heated bowls with a swirl of cream or a sprinkling of herbs. If you prefer, potatoes or celery can replace the parsnips.