Jerusalem artichoke soup

Jerusalem artichoke soup

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 small onion
60g butter
500ml milk
1 lemon, (for acidulating)
600g jerusalem artichokes
300ml Chicken and veal stock
or 300ml water
ground white pepper
truffle oil, to drizzle


  1. Halve, peel and finely slice the onion. Melt the butter in a saucepan, add the onion, cover and sweat until soft.
  2. In another pan, scald the milk by heating it until it is steaming. Just before it bubbles, remove from the heat and leave it to cool.
  3. Juice the lemon. Peel the artichokes and immerse them in cold water acidulated with the lemon juice.
  4. When the onion is soft, drain and slice the artichokes and add them to the saucepan. Cook the artichokes gently for 10 minutes, stirring occasionally, to ensure the onion does not brown.
  5. Add the milk and stock and season lightly with salt and pepper. Simmer very gently for 20 minutes without letting it boil, as this may cause the milk to curdle. To check that the artichokes are tender, insert a cutlery knife. When they are ready, remove from the heat and leave to cool a little.
  6. Purée the soup in a blender, in batches, until completely smooth, then push through a sieve into a clean pan using a wooden spoon. Adjust the consistency with stock or water and check the seasoning; this soup needs to be generously seasoned. Reheat gently, as necessary. Serve lightly drizzled with truffle oil.


  • Jerusalem artichoke purée: Follow the above recipe, but only add one-third to half the cooking liquor when blending the artichokes, to give a stiffer consistency.

A note on choosing Jerusalem artichokes…

  • Look for the least knobbly tubers and choose ones with a fairly regular shape, which are easier to peel. Their skins can be cream or a purple colour.
Leiths School of food and wine
cookery course
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