Cream of Artichoke Soup

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A velvety smooth soup that is quite delicious. Unfortunately, it can provoke flatulence in a lot of people, so try it in private before serving it in public. Garnish with garlic croûtons and a little parsley.


  • 450 g/1 lb Jerusalem artichokes
  • 25 g/1 oz/2 tablespoons butter
  • 1 onion, thinly sliced
  • 1.2 litres/2 pints/5 cups vegetable stock
  • 300 g/10 oz/ cups Quark or puréed cottage cheese seasoning to taste


    Clean the artichokes, but do not peel them. Chop coarsely and cook in the butter with the onion for a moment or two, before adding the stock. Simmer for 20 minutes. Leave to cool, then blend to a purée. Pour back into the pan and reheat gently, adding the cheese and seasoning.