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Jerusalem Artichoke Soup with Rock Ptarmigan

Tareq arrives in Kiruna, over 200km north of the Arctic Circle. With the weather getting down to -30C, this does not deter the locals to be outside for sport and food preparation. Tareq takes part in snow picnics, firing up the smoker, and using snow and ice as part of the recipes he prepares.


  • Soup

  • 200 g Jerusalem artichoke, peeled and chopped

  • 200 g Shitake mushrooms – save some for the salad

  • 1 white onion, chopped

  • 1 cove of garlic, chopped

  • 1 twig of thyme, chopped

  • 1 tbsp butter

  • 1tbsp rapeseed oil, you may also use olive oil

  • 1000 ml chicken stock

  • 100 ml white wine

  • Rock Ptarmigan

  • 1 tbsp honey

  • 1 tbsp apple cider vinegar

  • 1 tbsp rapeseed oil

  • Lichen, deep-fried – optional

  • ½ red onion thinly sliced

  • 100 g fries lettuce

  • 100 g cured and smoked breast of Rock Ptarmigan, thinly sliced


  • Soup:

  • 1.

    In a pot, soften Jerusalem artichokes, mushrooms, onion and garlic together with the thyme in butter and oil. 

  • 2.

    Add chicken stock and white wine and cook until all vegetables are soft. Blitz the soup until smooth.

  • 3.

    Keep warm until serving.

  • Rock Ptarmigan:

  • 1.

    In a bowl combine honey, vinegar and oil to make the dressing.

  • 2.

    In another bowl combine the remaining ingredients to make the salad.

  • 3.

    Add the dressing and combine.

  • 4.

    Serve the soup with the salad on the side.

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