Jerusalem Artichoke Soup
A quick, easy and flavoursome recipe from customer Andy Mack who says he loves the combination of interesting flavours.
35 minutes to prepare
Serves 4Print Recipe
- 1kg Jerusalem Artichokes
- 1 Litre Full Fat Milk
- 50g Butter
- 2 Slices Bread
- Low Salt Vegetable Stock (if required)
*Top Tip: Serve with a clean and crisp wine like sauvignon blanc. Pouilly Fumé from the Loire region of France for example will work well.
- Start by taking some (stale if possible) bread and chop it into 1cm cubes.
- Place in a sandwich bag with some thyme and set aside.
- Peal the artichokes and slice them about 1cm thick.
- Place in a pan with a large knob of butter and a little salt. Cover with some baking paper and a lid and cook over a medium to low heat until they have softened.
- Add some full fat milk and blend with a hand blender until you get the desired consistency. If you want it quite thin use a good quality low salt vegetable stock to loosen it as you won't want it too milky.
- Season to taste and keep warm.
- Put some rapeseed oil in a pan and let it get very hot. Add the cubed bread and thyme and cook until light brown. Drain and place on some kitchen paper to remove any excess oil.
- Serve with the soup.