Recipe of the month

Creme of Jerusalem Artichoke

By Tolhurst Organic Published: February 16, 2014

  • Yield: 6 Servings

This humble root, extremely aromatic, is perfectly suitable for a classic soup, especially when served with chunky home made bread.



  1. Heat the oil in a soup pan, add the vegetables and sweat them for 15-20 minutes, on a medium heat.
  2. Add the stock or water and cook for another 25 minutes, until the vegetables are soft.
  3. Leave to cool, then wizz in a blender to reach the desired texture (perfectly creamy or a bit chunky). If too think, add some boiled water or stock.
  4. Put the soup back into the pan, add cream, if desired, and heat it up. Serve hot with chunky bread, seasoning to taste. Garnish the soup with your favourite oil.
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