Jerusalem Artichoke Soup Recipe

Full of flavour, this Jerusalem artichoke soup recipe is deliciously warming.

Jerusalem artichokes are strange-looking knobbly vegetables, but despite their uninspiring appearance, it’s well worth getting to know them. They appear in the shops towards the end of November, and should be around from then until March. You can tell if they’re fresh, because recently dug specimens still have the moist earth clinging to them. If they look dried out, or at all wrinkly, avoid them.

Jerusalem artichokes can be time-consuming to prepare, so choose the smoothest you can find. The more knobbles, the harder they are to clean and peel. Cut off any roots and dark tips, scrub thoroughly under running water. If you’ve found smoothish ones, you’ll be able to peel them thinly while they are raw, dropping them into water that has a dash of lemon juice added to prevent browning. Otherwise, your best bet is to par-boil the artichokes for 5-10 minutes, then rinse well under cold water until cool enough to handle. You’ll find the softened skin peels away easily.

Jerusalem artichoke soup recipe

This Jerusalem artichoke soup recipe is a classic way to use them. Subsitute potatoes for some of the artichokes if you like. You can also blanch, peel, and roast them in the oven, brushed with olive oil, or boil until tender, slice and use in pasta sauces or gratin dishes.

Finally, a word of warning. Some people find that Jerusalem artichokes create gas in their gut, which can be uncomfortable and, er, antisocial, shall we say. It might not happen to you, but it’s probably best to make these an occasional treat, and serve in small amounts.

For more delicious healthy soup recipes, see healthy soup recipes.

JERUSALEM ARTICHOKE SOUP RECIPE

Prepare 750g (3 1/2 cups) Jerusalem artichokes (or a mix of artichokes and potatoes) by par-boiling and peeling as above. Cut into chunks. Gently cook 1 large chopped onion and a crushed clove of garlic in a little oil to release the garlic flavour. Add 2 sticks celery, stringed and chopped and the artichokes. Pour on 1 litre (4 cups) hot stock, bring to the boil, reduce to a simmer and cook, covered for 20 minutes or until the vegetables are tender. Puree in a blender, and add milk or more stock to thin if necessary. Season to taste.

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