Jerusalem artichoke soup is a favourite cook at this time of year. This much underutilised vegetable is deliciously earthy and makes a lovely warming soup.
Jerusalem artichoke soup is a favourite seasonal cook in our house. This gnarly root vegetable is underutilised but with it’s wonderful earthy flavour is delicious in soups and stews. However just as heavenly simply roasted with a little seasoning.
I love Jerusalem artichokes, but find them impossible to buy in the shops. I grow my own artichokes, or fartichokes as my children call them before dissolving into hysterics. Be mindful, they do given you a windy tummy! For the last two years I’ve grown these at the back of my raised bed and I have a good harvest during the Winter months, when there isn’t much else growing.
I’m a keen gardener with a new found love of growing vegetables. I’m not an experienced vegetable grower but what I lack in experience I make up for with enthusiasm. Over the last two years I’ve grown a surprising amount in my small 1mx4m raised bed and the pots surrounding it.
Now these gnarly little tubers are not going to win any beauty pageant, but they taste good! Somewhere between an artichoke and a really good potato. I’ve roasted these tubers along with other root vegetables, and they make a really mean gratin. However today I’ve decided to use up the last of this years crop making one of my favourite soups, simply done, but a bowl of comfort that I’ve enjoyed for years.
If you decide to grow your own, be warned, they are invasive! I clear the bed thoroughly every spring and throw back in a few tubers for next year’s crop. This year I’ve passed on some to Michelle so she can grow them too.
Jerusalem Artichoke Soup
- 50 g unsalted butter
- 1 large onion - chopped
- 2 sticks celery - diced
- 2 cloves garlic - crushed
- 1 kg jerusalem artichoke - peeled and chopped
- 1 ltr vegetable stock
- 200 ml double cream
- salt & pepper
- Heat the butter in a large saucepan over a medium heat. Add the onion and celery and saute gently for 5 minutes taking care to soften but not colour the vegetables.
- Add the garlic and saute gently for a further minute, before adding the Jerusalem artichoke and vegetable stock to the saucepan. Turn the heat down and simmer gently until the vegetables are soft.
- Using a stick blender blitz the soup to a fine puree. Stir through the cream and season with salt and pepper to taste. Serve hot with crusty bread.