Jerusalem Artichoke Soup Recipe

Jerusalem Artichoke Soup Recipe

Christmas has come and gone, and we have all done our share of eating. If you are like me, and keeping in season with the fruits, vegetables, meat and seafood, it's almost just as well that the list of 'in season' ingredients doesn't seem that long.

This recipe for Jerusalem artichoke soup is one that fits in with both being seasonality and being really tasty.

Serves 6-8

Ingredients

1 leek, roughly chopped and washed

5 g thyme
50 g butter
500 g Jerusalem artichokes, peeled and cut in half
1.5 liter vegetable stock
Salt and freshly ground white pepper
60 ml milk

Method

Melt the butter in a pan and gently cook the leek and thyme until soft. Add the Jerusalem artichokes and the vegetable stock then lightly season with salt and pepper, bring to the boil and simmer for about 15-20 minutes until the artichokes are cooked.

Process in a blender until smooth then strain through a fine meshed sieve. Reserve some of the stock when blending to adjust the consistency of the soup if necessary. Return to a clean pan with the double cream bring to the boil and season more if necessary.

Interesting fact about Jerusalem artichokes

Jerusalem artichokes have also been promoted as a healthy choice for diabetics. The artichoke has a underlying sweetness to it from the amount of fructose it has in it