Jerusalem Artichoke Soup
Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 cup cream
- 1tablespoons butter
- 750grams artichokes
- 1 onion, chopped
- 1 large potato, peeled and chopped
- 1tablespoons lemon juice
- 2L vegetable liquid stock
- 100grams parmesan, shaved
- 1 pinch pepper (for seasoning)
- 1 clove garlic, finely chopped
- 4 slices crusty bread
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 4
Fill a large bowl with water and add vinegar or lemon juice. Peel artichokes, roughly chop and immediately add to water so that the artichokes don’t discolour.
Step 2 of 4
Melt butter in a large saucepan; add onion and garlic and cook over low heat for 5 minutes or until onions are soft. Increase heat and add well-drained artichokes. Stir over heat for 5 minutes, until golden. Add stock and potato, bring to the boil, and reduce heat to low and simmer, partially covered, for 30 minutes or until tender.
Step 3 of 4
Cool slightly, and then process, in batches, in a food processor, until smooth. Return soup to pan, stir in cream and reheat gently for about 5 minutes. Ladle into serving bowls, add a little fresh cream and then season with salt and freshly ground black pepper.
Step 4 of 4
Meanwhile toast bread and top with shaved parmesan. Grill until melted and serve with soup.
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