Riverford Wicked Leeks
Jerusalem artichoke soup recipe image

Print Jerusalem artichoke soup

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.


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


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

Cooks 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.
want to cook with fresh ingredients? try one of our award winning veg boxes