"Jerusalem Artichoke Soup"
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Jerusalem Artichoke Soup

This recipe results in a smooth and silky soup full of flavour
Course: Soup
Author: An original recipe from Lavender and Lime


  • 350 g peeled Jerusalem artichokes cubed
  • 500 mls chicken stock
  • Salt and freshly ground black pepper to season


  • Place the Jerusalem artichokes and stock into a pot
  • Bring to the boil and then reduce the heat
  • Cover and simmer for 15 minutes
  • Leave to cool
  • Purée until smooth
  • Place back on the stove and reheat
  • Adjust the seasoning before serving