Recipe Jerusalem Artichoke and Mushroom Soup

Morning Glory

Obsessive cook
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19 Apr 2015
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Maidstone, Kent, UK
This soup is so easy that you will wonder why you never made it before (well, I did). Precise quantities really aren't necessary here. As a rule of thumb use twice as many artichokes as mushrooms in terms of uncooked volume (not weight).

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Ingredients
  • Butter or olive oil
  • Peeled Jerusalem artichokes
  • Chestnut mushrooms (you could substitute other types)
  • Milk or plant milk such as almond milk
  • Salt and white pepper to taste
  • Wild mushrooms to garnish (optional)
  • Truffle oil or walnut oil to drizzle (optional)
Method
  1. Chop the mushrooms and cook in butter or oil until softened (5 mins). I cooked the mushrooms in a saucepan but you could use a frying pan and then transfer to a saucepan.
  2. Chop the Jerusalem artichokes into small pieces. Add to the mushrooms. Add just enough boiling water to just cover, plus a pinch of salt. Simmer until the artichokes soften.
  3. Blitz the mixture using a hand blender (I blitzed it in situ in the saucepan).
  4. Add just enough milk to form a creamy thick consistency. Then add more water until the consistency is to your liking. Don't be tempted to substitute cream which would overwhelm the delicate flavour.
  5. Add salt and white pepper to taste.
  6. Cook a few wild mushrooms in butter or oil to garnish.
  7. Drizzle with truffle oil or walnut oil to serve.
 
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