Jerusalem artichoke soup

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

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.