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 4



*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.

  1. Start by taking some (stale if possible) bread and chop it into 1cm cubes.
  2. Place in a sandwich bag with some thyme and set aside.
  3. Peal the artichokes and slice them about 1cm thick.
  4. 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.
  5. 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.
  6. Season to taste and keep warm.
  7. 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.
  8. Serve with the soup.