Jerusalem Artichoke and Oyster Soup


Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

You can substitute potatoes for the Jerusalem artichokes. The best potatoes to use are low starch, white-fleshed varieties, such as pontiacs (round red potatoes). If you have an abundance of oysters, you can add some to the finished soup just before serving.


  • 800 g ( lb) Jerusalem artichokes
  • 1 medium brown (yellow) onion
  • cup (155 g/5 oz) butter
  • 3 dozen oysters
  • 2 cups (500 mL/16 fl oz) water
  • 4 cups (1 litre/ imp. pints) Fish Stock
  • Sea salt and freshly ground black pepper
  • 2 tablespoons snipped chives


PEEL AND ROUGHLY chop the artichokes and onion. Melt the butter in a large saucepan over a low heat, add the artichokes and onion and cook until the onion is soft and translucent, about 5–8 minutes. Wash the oysters in the water to remove any grit. Take out the oysters and strain the remaining liquid through a fine sieve. Add the oysters to the saucepan and cook for 2 minutes. Add the reserved oyster liquid and the fish stock. Turn the heat to high and bring to the boil. Turn down the heat until the soup is just simmering. Cook until the artichoke is soft, about 20 minutes. Purée the mixture in a food processor or blender.

TO SERVE, reheat the soup and taste, adding salt and pepper as desired. The soup may be thinned with fish stock or water if it is too thick. Ladle the soup into warm bowls and garnish with chives.