Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup
Yield: Serves 4-6
Ingredients: 1 bay leaf; 50 g blue cheese, crumbled; ½ cup (125 ml) cream; 6 cups (1½ ltr) water; 8 cups (2 ltr) vegetable stock; salt and freshly ground black pepper; ½ leek, white part, roughly chopped; 2 stalks celery, roughly chopped; 800 g jerusalem artichokes, scrubbed and roughly chopped; ½ carrot, peeled and roughly chopped; 1 onion, peeled, roughly chopped; 2 tbsp olive oil; 6-8 cloves garlic, peeled and sliced; 50 g butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

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

Ingredients

50 g butter
2 tbsp olive oil
1 onion, p

Method

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