Jerusalem artichoke & horseradish soup

Jerusalem artichoke & horseradish soup

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A hearty and satisfying soup, perfect for the winter months

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
243
protein
4g
carbs
24g
fat
15g
saturates
6g
fibre
6g
sugar
0g
salt
0.63g

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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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 Vegetarian Christmas magazine, December 2006

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Comments

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judeofthenorth22's picture

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gabriellen's picture
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Delicious and easy. Make sure the artichokes are cooked by testing with a knife. Let them get completely cold and the skins will just slip off easily.

gabriellen's picture
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Delicious and easy. Make sure the artichokes are cooked by testing with a knife. Let them get completely cold and the skins will just slip off easily.

elcutler's picture

Very easy to make. My other half thought it was the best soup I've made in a long time. I was a little unsure about the horseradish flavour. It was nice, but a bit too rich for me.

eleanormayo's picture
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I have marked this recipe down, because whilst it is very tasty & I have made it a couple of times, the method stated here is a right old palaver! I tried the method the first time and think that my artichokes were also undercooked, so peeling them was a complete nightmare! I now peel them from raw and cook them in the stock with the potato - much less hassle and I cannot see that it make a huge difference.

corinnem's picture

Good idea! That makes much more sense - and a lot less washing up!

federhirn's picture
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Not a big success, for me. Some of it was due to a mistake - 30 minutes was not enough for the jerusalem artichokes to become really tender, and I did not notice until after they were cooled down, so I peeled the half-cooked artichokes and thought I'd give them more simmering / boiling time once blended, which turned out not to be an effective solution. That mistake aside, I discovered that jerusalem artichokes are not very iconic or memorable or interesting in taste. The horseradish infuses the soup with flavour - but I imagine there must be easier ways to create a horseradish soup. Finally, the warning I read about jerusalem artichokes and digestive gas buildup was pretty much an understatement. So, on the whole, the recipe was not fool proof (well, not proof against this particular fool, at any rate), not all that tasty, and the finished product had quite memorable digestive side effects for about 24 hours.

jeninbrighton's picture

This tastes REALLY nice. The portion size was about right for 2 people, and peeling the artichokes takes a while, but it was well worth it.

spjs01's picture
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A simple, excellent soup that is fit for any occasion.

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