Jerusalem artichoke & horseradish soup

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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.

Per Serving

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

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• SPJS

  12 April 2008

  SPJS rated and commented on this recipe

  

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

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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

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Difficulty and servings

Serves 4

Easily doubled

Preperation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

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

Per Serving

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

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