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Jerusalem Artichoke Soup

Jerusalem artichokes are a sadly neglected winter vegetable.

They look like knobbly potatoes and are a nuisance to peel, but if they are very fresh you can sometimes get away with just giving them a good scrub. Not only are they a smashing vegetable but they are also delicious in soups and gratins. They are a real gem from the gardeners point of view because the foliage grows into a hedge and provides shelter and cover for both compost heaps and pheasants!

Serves 8-10

50g(2oz/1/2 stick) butter

560g(1 1/4lb) onions, peeled and chopped

1.15kg(2 1/2lbs) Jerusalem artichokes, scrubbed, peeled and chopped

salt and freshly ground pepper

1.1L(2 pints/5 cups) light chicken stock  

600ml(1 pint/2 1/2 cups) creamy milk approx.


Avocado and Roast Hazelnut Salsa

Melt the butter in a heavy bottomed saucepan, add the onions and artichokes. Season with salt and freshly ground pepper, cover and sweat gently for 10 minutes approx.  Add the stock and cook until the vegetables are soft. Liquidise and return to the heat. Thin to the required flavour and consistency with creamy milk,and adjust the seasoning.

Serve in soup bowls or in a soup tureen. Garnish with avocado and roast hazelnut salsa.


This soup may need more stock depending on thickness required.

Avocado and Roast Hazelnut Salsa

1 ripe avocado, halved, stone removed, peeled and diced into neat scant 1 cm dice

3 tablespoons (4 American tablespoons) of hazelnuts, roasted, skinned and coarsely chopped

3 tablespoons (4 American tablespoons) of hazelnut or olive oil

1 tablespoon (1 American tablespoon + 1 teaspoon) of chopped flat parsley

Maldon sea salt and freshly ground black pepper

Mix the ingredients for the avocado and hazelnut garnish. Taste and correct seasoning. This mixture will sit quite happily in your fridge for an hour as the oil coating the avocado will prevent it from discolouring.

This is a recipe by
Darina Allen
View all my recipes

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