Full Recipe

Jerusalem Artichoke and Roasted Garlic Soup

Jerusalem Soup

Until last week I’d only eaten Jerusalem artichokes raw and thinly sliced in a baby spinach leaf salad with plenty of crushed garlic in sherry vinegar vinaigrette. On Sunday I had been talking to Jillian of Fruition about something else when she showed me the Jerusalem artichokes she’d successfully grown for the first time. I immediately bought a large bag, later realising that I would have to make several salads or something else to get through them. I then thought, what about trying a soup. This recipe is the result. I’d already made a flavoursome chicken stock so I had a good base to start. As usual feel free to adjust the quantities according to your taste. You could also add 1-2 potatoes.

  • Ingredients
  • 800g – 1kg Jerusalem artichokes, scrubbed clean (peel if you wish) and cut into cubes
  • 2-3 small leeks or 1 large, thinly sliced white part only
  • 2-3 stalks celery
  • 1 onion, peeled and chopped
  • 2-3 whole heads of roasted garlic,
  • 150ml dry sherry or white wine
  • 4-5 cups chicken stock
  • Sprig of fresh thyme
  • 2-3 bay leaves
  • Juice and rind of 1 lemon
  • Freshly ground nutmeg to taste
  • Salt and pepper

Method

Roast the garlic in the oven for about 45 minutes until soft. Squeeze out the soft flesh.

Put all the ingredients including the garlic flesh, in a pot. Bring to the boil and simmer for about 1 hour.

Blend till smooth. This will be a reasonably thick soup. If you want something thinner add more chicken stock at the beginning. If you like a really creamy soup, add a splash or two or cream at the end. Check the seasoning.

Serve and garnish with finely chopped parsley and/or a teaspoon of crème fraiche.