Jerusalem artichoke & horseradish soup

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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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• Rebecca

  08 February 2009

  Rebecca rated this recipe

  

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• jeninbrighton

  22 February 2009

  jeninbrighton commented on this recipe

  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.

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• Cath

  24 March 2010

  Cath rated this recipe

  

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• Federhirn

  24 January 2011

  Federhirn rated and commented on this recipe

  

  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.

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• Belkey

  01 February 2011

  Belkey rated and commented on this recipe

  

  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.

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• Beverleydavis

  08 March 2011

  Beverleydavis rated this recipe

  

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• elc

  16 May 2011

  elc commented on this recipe

  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.

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• MapleLea

  22 May 2013

  MapleLea rated and commented on this recipe

  

  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.

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• MapleLea

  22 May 2013

  MapleLea commented on this recipe

  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.

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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

Preparation 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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