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Jerusalem artichoke soup

/ Categories Recipes, #CookWithLeiths / Author:

Jerusalem artichoke soup


500g of Jerusalem artichoke, peeled and finely sliced
25g butter
Rapeseed oil
400ml milk
400ml water
Salt to taste
Sugar to taste
Double cream or truffle oil to garnish


  1. Melt the butter in a large sauce pan and add a splash of oil.
  2. Add the artichokes with a pinch of salt and cook, covered, over a low heat for about 15 minutes, until the artichokes are starting to soften.
  3. Add the milk and water and bring to boil. Reduce the heat, cover with a lid and simmer for 10-15 minutes or until the artichokes have fully softened.
  4. Remove the soup from the heat and blend in a blender until smooth, in batches if necessary. Pass through a fine mesh sieve into a clean pan. Reheat the soup and adjusting the seasoning as required. Serve into warmed bowls and garnish with a drizzle of cream or truffle oil.

Note: The peeled skins of the artichokes, if removed carefully, can be deep fried at 150-160C and used to garnish the soup also. Alternatively, whole unpeeled artichokes can be sliced finely and deep fried in the same way.

Author: Leiths Teachers


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