Jerusalem Artichoke Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

A thick hearty soup, made luxurious with the addition of creamy blue cheese.


  • 50 g butter
  • 2 tbsp olive oil
  • 1 onion, p


Place a large saucepan over a medium heat. Melt the butter along with the oil. Add the onion, garlic, leek, celery and cook for 5 minutes. Add the artichokes and carrot and cook for a further 5 minutes.

Add half a teaspoon each of salt and pepper, bay leaf, then stock and water.

Increase the heat and bring to the boil. Lower the heat to a simmer. Cook for approximately 1 hour or