Jump to Main ContentJump to Primary Navigation

Jerusalem artichoke soup

A good way to finally try those ‘funny-looking’ vegetables.

Prep: 30 minutes

Cook: 30 minutes

Serves: 4 - 6

    www.myrelationshipwithfood.com

    Method
    • Heat the oil in a heavy saucepan and sauté the finely sliced shallots until translucent.
    • Add the garlic and sauté for one more minute continually stirring (be careful not to burn the garlic).
    • Add the Jerusalem artichokes and parsnips, and sauté for a few minutes over a gentle heat.
    • Add the stock gradually. You may not need all of it, as Jerusalem artichokes are very watery when cooked. Bring to the boil.
    • Season with salt and pepper, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
    • Purée the soup in a food processor or using a hand stick blender. Better yet, it is best to put through a blender so that you can gauge the amount of liquid required. If using a hand blender, pour out some liquid first (it’s easier to add liquid then to remove.

    RELATED STORIES

  • Recipes

    Pumpkin, carrot, sweet potato, leek, nutmeg soup

    Amir Battito

    Thursday, November 12, 2015

    Pumpkin, carrot, sweet potato, leek, nutmeg soup
  • Recipes

    Recipe: Butternut squash and carrot soup

    Lisa Roukin

    Thursday, October 29, 2015

    Recipe: Butternut squash and carrot soup
  • Recipes

    Recipe: Broccoli, mint, ginger and parmesan soup

    Silvia Nacamulli

    Thursday, November 10, 2016

    Recipe: Broccoli, mint, ginger and parmesan soup
Food

Crispy duck and watermelon salad

Lisa Roukin

Thursday, August 16, 2012

Crispy duck and watermelon salad