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Jerusalem Artichoke Soup


  • 1 large brown onion, peeled and diced

  • 1 stick celery, diced

  • 3 cloves garlic, peeled and sliced

  • 1 kg Jerusalem Artichokes, washed and scrubbed and roughly chopped

  • Glug of olive oil

  • 75gms unsalted butter

  • 100mls verjuice or white wine

  • Approximately 1.5 litres chicken stock

  • 100mls full cream milk (if eating all the soup at once)


  • 1.

    In a heavy bottomed saucepan melt the butter with the oil.

  • 2.

    Gently fry the celery, onion and garlic until soft and translucent (stirring regularly so it doesn’t catch or colour).

  • 3.

    Once all the vegetables have softened, add the Verjuice or white wine. Cook for a minute or two until it has been absorbed and then add the Jerusalem artichokes.

  • 4.

    Cook for five minutes, stirring to combine all the vegetables.

  • 5.

    Season with a little salt and pepper.

  • 6.

    Cover the vegetables with the chicken stock then simmer until the artichokes are soft.

  • 7.

    Puree in a food processor, starting with the solids and adding the liquid until you achieve the correct consistency.

  • 8.

    Pass through a sieve and then return to the pan.

  • 9.

    At this point you can split the soup into portions and freeze or chill as desired.

  • 10.

    For the portion you are planning to serve , return to the heat, add the milk and heat (you can substitute with cream or crème fraishe if you prefer).

  • 11.

    Taste and adjust the seasoning to suit your palate and serve.


Can be topped with crispy bacon bits or a swirl of cream and some snipped chives.

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