Jerusalem Artichoke Soup

Velvety Jerusalem artichoke soup with artichoke crisps and crispy sage leaves.

Jerusalem artichoke soup

I like my soup with plenty of tasty bits to scatter on top to add texture and this artichoke soup doesn’t disappoint. Croutons, artichoke crisps, pine nuts, crispy sage leaves and some pink pepper too. The soup is earthy and deep with  a wonderful savoury flavour. I love Jerusalem artichokes and think they are pretty underrated, we could definitely use them more. These knobbly little roots are not related to the globe artichoke at all, but actually members of the sunflower family and often called sun chokes, which I think I prefer.

Jerusalem artichoke soup

Jerusalem artichoke soup

I’m  a soup fiend and have it for lunch whenever I can. However recently my lunch times have been spent travelling to my next work location and often I have to eat my lunch on the bus. So any soup thermos recommendations would be welcome. Although its still soup season here I do feel there is a glimmer of spring in the air. I have noticed a few new shoots popping up and I think the evenings are getting a little lighter, slightly. I do love Winter but by the end of January I’m definitely feeling ready to welcome Spring. I hope your all well and having a good week.

Rebecca x

Jerusalem artichoke soup

Jerusalem Artichoke Soup

Jerusalem artichoke soup

  • Total Time: 50m
  • Serves: 4
  • Category:

Ingredients

  • 1 tbsp. Oil
  • 1 tbsp. Butter
  • 1 Onion diced
  • 2 Cloves garlic finely chopped
  • 500 g Jerusalem artichokes peeled and cubed, finely slice one for artichoke crisp
  • 1 Small potato peeled and cubed
  • 1 Bay leaf
  • Pinch of salt
  • 500 ml Chicken or veg stock
  • 100 ml Milk
  • 8 Sage leaves
  • 1 tbsp. Pine nuts
  • Bread for croutons
  • Pink peppercorns

Instructions

  1. In a pan add butter and oil and gently fry the onions and garlic with the bay leaf until soft. Add the artichokes and potato and fry for another few minutes.
  2. Add the stock bring to the boil and then simmer for 30 minutes until soft. Remove the bay leaf and blend, add the milk and season to taste. put back on the heat to warm through.
  3. Add some oil to a frying pan and fry the sage leaves, artichoke slices and croutons until crispy. Serve the soup with a crouton, sage leaf, artichoke crisp, pine nuts and a sprinkle of pink pepper.

 

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