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Jerusalem Artichoke Soup

This is a fantastic winter warmer, bang in season and perfect after all the indulgences of Christmas!

Jerusalem Artichoke Soup

Ingredients

  • 1kg Jerusalem Artichokes
  • 200g Onions
  • 1 Litre chicken or Vegetable Stock
  • 250mls Milk
  • 250mls Double Cream
  • Pinch Salt and Pepper

 

Method

  1. Peel and chop the onion into 1 inch pieces, then sweat gently for about 10 minutes until translucent.  Meanwhile peel and cut the artichokes into similar size pieces and add to the onions.
  2. Continue to sweat for another 10 minutes.
  3. Bring the stock and milk to the boil and pour over the onion and artichoke mix.  Bring to the boil and simmer for 15 to 20 minutes or until the artichokes are cooked.
  4. Add the cream, re-boil and season the soup to taste.  The soup is now ready to be served as it is or it can be liquefied and strained through a sieve for a smoother consistency.
  5. To add a little variety to the soup it could be finished with a fresh Chive Mousse.

 

Recipe by local chef Simon King,  proprietor of 1861 Restaurant in Cross Ash.

Recipe by Simon King

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