Skip to main content
https://demuths.co.uk/blog/jerusalem-artichoke-soup
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 6LN

Jerusalem Artichoke Soup

Jerusalem artichokes are one of our favourite winter vegetables and well worth seeking out. If you've never cooked with them before, a good place to start is with Jerusalem Artichoke Soup, which has a delicious nutty flavour and is naturally thick and creamy. Jerusalem artichokes may look difficult to handle, but we find that if you par-boil them first, the skins easily slip off. This trick also helps deal with their unfortunate reputation for causing wind. This is because Jerusalem artichokes contain inulin, a sugar that when digested by the bacteria in the gut produces a lot of gas - we find that par-boiling them first and then discarding the water gets rid of most of the inulin. So no more excuses - give this soup a try!

Jerusalem Artichoke Soup

Serves: 4 | Dietary: Vegan, Gluten-Free

Prep Time: 30 minutes | Cook Time: 15 minutes

Ingredients:

  • 1 kilo Jerusalem artichokes
  • 1 leek, white part only, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 1 tsp vegetable bouillon
  • 750mls stock made up of 3/4 milk, dairy or soya and ¼ water
  • salt and freshly ground black pepper
  • 1 tsp Aleppo pepper
  • 1 tbsp toasted pinenuts
  • shredded red chicory

Method:

  1. Wash the artichokes, place them in a saucepan and cover with water, bring to the boil and simmer until the skins easily slip off, depending on size about 10-15 minutes, the water will become green and scummy, but don’t worry as it will be discarded.
  2. Drain the artichokes, leave to cool a little and then peel off the skins, which should come off easily. Fry the leek and garlic in the olive oil until softened. Roughly chop the artichokes and add to the leek and garlic and fry for a few minutes.
  3. Add the vegetable bouillon, milk and water, stir, bring to the boil and simmer until the artichokes are soft.
  4. Leave to cool a little and then liquidise.
  5. Return the soup to the saucepan, reheat and season with salt and freshly ground black pepper.
  6. To serve, add a sprinkling of Aleppo pepper, a few pinenuts and shredded red chicory.

Tips:

  • The easiest way to toast pine nuts is in a small dry frying pan over a gentle heat, stir constantly as they burn very easily.

Delicious food photography by Rob Wicks of Eat Pictures.

Find us on Facebook, Twitter, Pinterest and Instagram where we are chatting about all things foodie and, if you like this post, please share it!

To keep up to date with events and goings on at the cookery school sign up for our newsletter.

Related articles

Asparagus & Leek Puff Calzone

Asparagus & Leek Puff Calzone

17.03.20

Italian calzone is a folder over pizza made with bread dough - think of it like a flat filled pasty

​Potato, Asparagus and Broad Beans with Salsa Verde

​Potato, Asparagus and Broad Beans with Salsa Verde

26.04.19

This colourful spring salad of potatoes, asparagus, and broad beans is fresh but filling! We made this salad with

Vegan Hot Cross Buns

Vegan Hot Cross Buns

12.04.19

Vegan Hot Cross Buns Makes 16 buns Ingredients1 tbsp dried active yeast 1 tsp caster sugar 100ml warm water