Creamy Jerusalem artichoke soup
Jerusalem artichokes are a gift from heaven for making blended soups. They are creamy and sweet and make the most beautiful soup that will sustain you through a grim winter’s day.
Ingredients (serves 2)
- 300-400g Jerusalem artichokes
- 1 onion
- 1-2 tbsp oil or butter
- 300ml-400 ml milk (plant milk such as oat milk works really well, or dairy)
- 0.5 of a stock cube
- salt and pepper
Slice the onions, peel and roughly chop the artichokes.
Put a pot to heat, add oil and let it warm up. Add the sliced onion, and artichokes, cover the pot and sweat it for around 5-7 minutes, till softened, but not brown.
Add milk, and a stock cube to the pot, bring it to the boil and simmer for 15 minutes, or until artichokes are soft. If it’s too thick, add a bit of milk, veg stock or water. When cooked, blend it with a hand blender. Add salt and pepper. You can also add a bit of cream if you wish, although the soup should be quite creamy already.
You can use half vegetable stock and half milk instead of just using milk. Chicken stock works very well with artichokes too, so you can use that instead if you have any to hand.