Pic of Jerusalem artichoke soup

Jerusalem artichoke soup

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Soups & stews

Jerusalem artichoke soup

Serves 4 40 min
Blended Jerusalem artichokes have an unparalleled silkiness that makes for a luxurious soup. It's surprisingly filling – enough for a meal on its own with some thickly buttered farmhouse bread.

Cook's notes

Try this soup with hazelnuts. Add 50g ground toasted hazelnuts when blending the soup. Or add polenta croutons - deep-fry cubes of cooked polenta to make croutons. Serve the soup with the croutons, an extra sprinkling of Parmesan and a drizzle of white truffle oil.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 500g Jerusalem artichokes, scrubbed and thinly sliced
  • 800ml chicken or vegetable stock
  • 100ml single cream
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large pan, add the onion and fry gently for 5 minutes. Add the artichokes and stock, bring to the boil and simmer for 20 minutes, until the artichokes are tender.
  • Step 2

    Blend the mixture until smooth, then season to taste and reheat gently. Stir in the cream and serve.

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