Cream of jerusalem artichoke soup

This weeks recipe comes from this article by hugh fearnley whittingstall. I've made this every year since discovering as it is delicious although the wind the next day can be a laugh.


50g unsalted butter

1kg Jerusalem artichokes, peeled and cubed. Harvested at the weekend

350g leeks, washed and finely sliced. Picked fresh from the plot

100g potato, peeled and cubed. Also from the plot

1 medium onion, diced. From my stores as harvested earlier in the year

2 garlic cloves, minced. Also from store like the onions

1.6 litres chicken or vegetable stock. MY homemade stock this time I used chicken stock.

100ml double cream

Salt and pepper

Rapeseed oil, to finish (optional)


  1. Gently melt the butter in a pan and add the vegetables to sweat down.
  2. Add the stock bring to the boil and simmer with the lid on for 30 minutes.
  3. The vegetables should now be soft, let cool a little then use a stick blender and blend to smooth consistency. A blender could be used instead of a stick blender.
  4. Put back on the heat and bring to a simmer. season as necessary.
  5. Serve adding the oil (if using) on top in a swirl.

This recipe usually serves about 6 people but I like to freeze in batches to use over the winter.

I really enjoy this delicious soup and have tested on certain individuals who turn there nose up at the thought of Jerusalem artichokes and they have found it really tasty.

So give it a go and let me know what you think.

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