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).
Ingredients
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)
- 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.
- 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.
- Blitz the mixture using a hand blender (I blitzed it in situ in the saucepan).
- 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.
- Add salt and white pepper to taste.
- Cook a few wild mushrooms in butter or oil to garnish.
- Drizzle with truffle oil or walnut oil to serve.
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