Jerusalem artichokes don't always feature on our day to day menus. They are a pretty gourmet and delicious as far as vegetables go. Their taste is like a cross between an artichoke and a potato (very nice), plus they are really interesting to look at also, so they make a cool artistic addition to every festive plate. You may have enjoyed roasted Jerusalem artichokes as part of a fancy restaurant Christmas dinner out – when that used to happen – but now to bring the magic of this ingredient home and perhaps even to your own Christmas dinner menu, we've found the most delicious recipe...
Roasted Jerusalem artichoke soup captures all the flavors of this incredible ingredient, bringing them into a warming, savory and simply delightful winter warmer. This is perfectly substantial and so tasty when served solo, though we quite fancy this soup as a holiday starter too.
It's an easy – even more so if you have a soup maker – but luxurious recipe that literally every foodie will love. So whether you're new to cooking Christmas dinner and want to impress your bubble crowd, or if you're a pro in the kitchen already but want to take it up a notch, this Jerusalem artichoke soup will get your festive menu off to an impressive start.
Do you have to peel Jerusalem artichokes?
No you don't have to peel Jerusalem artichokes, and their skin is actually fairly tender and flavorsome when roasted. Simply scrub them well like you would do with a potato.
This recipe does call for peeled Jerusalem artichokes which simply helps achieve that smooth soup finish, and you can do so with any old peeler.
Roasted Jerusalem artichoke soup recipe
- 400g Jerusalem artichokes, peeled and chopped
- 50g unsalted butter
- 1 large onion, peeled and thinly sliced
- 800ml chicken stock
- Olive oil
- 1 sprig thyme
- 50ml double cream
- Truffle oil
- Morphy Richards Sauté & Soup Machine
- Cook’s knife
- Chopping board
- Spatula/wooden spoon
1. If using a soup machine, put the butter into the jug and select the sauté button. If using a pot, heat this to a medium high heat and add the butter.
2. Add a glug of olive oil to help prevent the butter from burning and melt it for one minute more.
3. Add the sliced onions and thyme, cooking until soft and browned. Use a spatula or a wooden spoon to stir and stop any sicking.
4. Add the Jerusalem artichokes to the pot or soup jug and stir until well coated.
5. Turn down the heat or turn off the sauté setting and add your chicken stock and cream.
6. Place the lid on the soup jug and select the smooth setting which should run for the automated time of 21 minutes. If using a pot, cover and let it simmer for 20 minutes or so before using your best blender to blitz the soup.
7. Once your soup maker alarm sounds, it's ready. Either way, season the soup mixture generously with sea salt and black pepper, then add a nice drizzle of truffle oil.
8. To serve, ladle the Jerusalem artichoke soup into warm bowls, alongside some crusty sourdough bread and if you’re feeling super fancy, add an artistic swirl of truffle oil.