Jerusalem artichoke soup

Alex Standen

Alex Standen

24th January 2011
Alex Standen

Jerusalem artichoke soup

my favourite winter soup, lovely with a drop of truffle oil


  • 400g Jerusalem artichokes
  • 100g chopped shallots
  • 100ml dry whit wine
  • 1l vegetable nage
  • 150ml double cream
  • Salt and pepper
  • 1 lemon


Fill a plastic container with 2l water and squeeze the lemon into the water. Peel the artichokes and place in the lemon water.
Dry the artichoke and slice. Sauté the shallots in a pan for 3 mins until golden in colour, add the artichokes and cook for a further 5 mins.
Add the wine and cook until all wine has evaporated, add the vegetable nage and bring to the boil and cook until the artichokes are softened.
Blend the soup and pass return to the stove and add the cream check the seasoning cook for 5 mins and chill till needed

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