Jerusalem artichoke soup

Name: Jerusalem artichoke soup
Cook time: 2 h 30 min
Yield: 8
Ingredients: 80g butter; 1kg jerusalem artichokes; 500g potatoes; 4 leeks, white parts only, sliced into coins; 1 litre chicken or vegetable stock; 1 lemon; creme fraiche or goat's curd, to serve

Cathy Gowdie

March 24, 2020

Stay swanky: Jerusalem artichoke soup.Vicki Liley

easyTime:2 hours +Serves:8

These knobbly, underground ugly sisters to the blooms of the true artichoke are harvested from late autumn and have a reputation for causing gale-force wind in some individuals. But - hello, Cinderella - they're a cinch to trick up into what is arguably winter's swankiest soup - subtle, nutty and satin-smooth.

Ingredients

80g butter
1kg jerusalem artichokes
500g potatoes
4 leeks, white parts only, sliced into coins
1 litre chicken or vegetable stock
1 lemon
creme fraiche or goat's curd, to serve

Method

Step 1
Peel artichokes, placing them in a bowl of cold water into which you have squeezed a lemon (this inhibits discolouration). Peel potatoes and cut into pieces about the same size as the artichokes. Take a suspicious look at the cut-up leeks for lurking dirt and rinse if necessary.
Step 2
Melt butter over low heat in a large, heavy saucepan and sweat the leeks, covered, until they wilt - don't let them brown. Add potatoes and artichokes and season with salt and pepper. Add stock and enough water to cover the vegetables; simmer until artichokes and potatoes are tender.
Step 3
Puree, adding seasoning and maybe a little more water to thin the soup to taste. If you like, add a spoonful of creme fraiche or goat's curd to each bowl. Leftovers freeze nicely.