Cream of Jerusalem artichoke & almond soup

Delicately flavoured and definitely not run of the mill!

Cream of Jerusalem artichoke and almond soup recipe
  • Serves: 4
  • Time: 45 mins
  • Rating:
    Rated by 1 member

Squeeze the lemon juice into a bowl of cold water. Peel the Jerusalem artichokes and cut into 3mm thick slices. Drop them into the acidulated water immediately to prevent the artichoke turning brown.

Peel and finely chop the onion. Peel and crush the garlic. Wash and snip the chives.

Put the butter and olive oil in a heavy bottomed pan over a low heat. When the butter starts to foam add the chopped onion and crushed garlic, sprinkle with a little sea salt and cook for 8-10 minutes until soft.

Meanwhile, prepare the stock according to packet instructions.

Add the Jerusalem artichokes to the pan and cook for a few minutes. Then add the stock and a little salt, cover the pan with a lid and simmer for 20 minutes.

5. ADD
Warm the milk and add to the pan with the ground almonds and a grating of nutmeg. Bring the soup back to the boil and then simmer for another 5 minutes.

Blitz the soup to a smooth cream in a liquidizer or with a stick blender.

Pour the soup into a clean pan and return to the heat until piping hot. Scatter with the chopped chives, add a grinding of black pepper and serve immediately.

Notes from the cook

  • A simple, satisfying soup that tastes heavenly, is rich in nutrients and kind to your wallet. The ideal lunch for a cold wintry day.

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