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Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

Serves pea 4 Clock icon 50
Sweet, nutty and at their very best during the winter months. Jerusalem artichokes are wonderfully rich and brimming with flavour. This is a great starter for Christmas day, top with truffle oil to make it really special.

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Here's how you do it

  1. Pre-heat the oven to 200 C.

  2. Drizzle the bulb of garlic with oil, wrap in foil and roast for 40 minutes.

  3. Heat the butter with a drizzle of oil on a low heat, add the onions along with a splash of water. Cover the pan and let them sweat for 10 minutes without letting them colour.

  4. Clean and quarter the artichokes, add these to the pan for 10 minutes. Add water and bring to a simmer for another 10 minutes. Add milk, take off the heat.

  5. Remove garlic from the oven and squeeze the cloves from the bulb, you need about 5/6. Add these to the soup and blend.

  6. Taste and season. At this point you may want to add a tsp of sugar depending on the sweetness of the artichokes.

  7. Stir through cream just before serving and top with crushed walnuts or truffle oil if you're feeling decadent!


  • 500g Jerusalem Artichokes
  • 3 sprigs thyme, leaves picked
  • 200ml milk
  • 100ml cream -1 bulb garlic

From your larder

  • 50g butter
  • 2 onions, finely sliced
  • oil

Suitable for

  • Vegetarians
  • Gluten free