Jerusalem Artichoke Soup Recipe

a bowl of delicious jerusalem artichoke soup


 Updated 06/05/2015

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This delicately flavoured soup made from Jerusalem artichokes makes a seasonal and unusual starter.

You may be interested to try this suggested menu:

Starter - Jerusalem Artichoke Soup
Main Course - Roast Duck in a Port and Citrus Sauce
Dessert - Almond Cake


  • 1 1/2lbs Jerusalem artichokes, scrubbed and peeled
  • juice 1 lemon
  • 1 onion, peeled and chopped
  • 2oz butter
  • 1 1/2 pints chicken stock
  • 1/2 pint white wine
  • salt and black pepper
  • chopped parsley for decoration
(see measure conversions for more information on quantites)


  1. Put the lemon juice into a bowl of cold water.
  2. Cube the artichokes and put into the lemon water.
  3. Drain and dry the artichokes.
  4. Melt the butter in a large saucepan.
  5. Soften the onion in the butter.
  6. Add the artichokes.
  7. Cook for 5 minutes over a low heat.
  8. Do not allow to brown.
  9. Add the stock and wine.
  10. Bring to the boil.
  11. Cover and simmer for 20 minutes.
  12. Cool and liquidise.
  13. Season with salt and pepper.
  14. Reheat and serve with a little parsley on top.

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 4 portions


!@#$% me, I farted all night after this one. Never again
#0 - Ian - 05/22/2012 - 03:38
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