Jerusalem artichoke soup


Preparation info

  • Serves


    • Difficulty


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

Jerusalem artichokes are an underrated vegetable, perhaps because some people suffer wind problems from eating them. Long, slow cooking helps reduce that problem. This delicately flavoured, pale soup is one of the best winter soups I know. As you peel the artichokes drop them into water acidulated with a little lemon juice or vinegar to prevent them discolouring.


  • 80 g butter
  • 1 onion, chopped
  • 750 g Jerusalem artichokes, peeled and thickly sliced
  • 1 litre vegetable or chicken stock, or water
  • salt and freshly ground black pepper
  • pinch of nutmeg
  • 200ml single cream
  • 2 dried horn of plenty mushrooms per serving, crumbled, to garnish


    Heat 60 g of the butter in a large pan and sweat the onion and artichokes, with the lid on, over a low heat for 8–10 minutes, stirring frequently. Do not Het them brown. Add the stock or water and season with salt, pepper and nutmeg. Bring to the boil and simmer for 20–25 minutes until the vegetables are soft. Blend the soup, stir in the cream and reheat gently Whisk in the remaining butter and serve at once, garnished with the horns of plenty.