Jerusalem artichoke & horseradish soup

Jerusalem artichoke & horseradish soup

A hearty and satisfying soup, perfect for the winter months

Recipe uploaded by

5
 stars 1 rating

Everyone would make this again

Recipe by Good Food

Tested

Difficulty and servings

Easy

Serves 4

Easily doubled

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
  2. Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
  3. Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.

Recipe from Good Food magazine, Vegetarian Christmas 2006 .

Per Serving

243 kcalories, protein 4g, carbohydrate 24g, fat 15 g, saturated fat 6g, fibre 6g, salt 0.63 g

Latest comments and suggestions

  • 12 April 2008

    SPJS rated and commented on this recipe

    5 stars

    A simple, excellent soup that is fit for any occasion.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Easily doubled

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Hearty and satisfying

Ingredients

  • 650g Jerusalem artichokes , scrubbed
  • 2 tbsp olive oil
  • 600g vegetable stock
  • 1 medium potato diced
  • 1 tbsp horseradish sauce
  • 2 tbsp chopped fresh chives plus extra to garnish
  • 4 tbsp double cream
Send to a friend Print this recipe Add to  your binder

Per Serving

243 kcalories, protein 4g, carbohydrate 24g, fat 15 g, saturated fat 6g, fibre 6g, salt 0.63 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times


The Hairy Bakers, BBC2, Mondays at 8.30pm.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Treat yourself to a five piece Le Creuset set for only £99.99, save £48.

For more great buys visit Lifestyles direct.