Photo: FotoosVanRobin / Flickr

This artichoke soup recipe uses Jerusalem artichokes, which will keep in the fridge for a good four days if they’re bought fresh. Other ingredients include onions, vinegar, butter, celery, sugar, marjoram, hot water, milk and seasoning. The soup has a refreshing and delicate flavour and can be served hot or cold. Serve with a sprinkling of finely chopped parsley or some thinly sliced fried mushrooms. To enhance the flavour, use chicken or vegetable stock instead of the water. Use cream to add richness to the dish.

Ingredients

The following ingredients are required in order to prepare artichoke soup for four: 500 grams of Jerusalem artichokes, 1 tablespoon of vinegar, 35 grams of butter, 2 sliced onions (use medium-sized onions), 2 sliced celery sticks (including stalks and leaves), a small pinch of sugar, 3/4 teaspoon of marjoram, 1 litre of hot water (or stock) and two cups of milk.

Use a cup of milk and a cup of cream instead of the two cups of milk for a heartier artichoke soup.

Method

Place the vinegar in some water and then wash the artichokes well. Once they are washed, peel them and use a sharp knife to cut them into thin slices. Place the butter in a pan and allow it to melt before adding the celery, onions and artichoke slices. Add some salt and white pepper to taste then cook for ten minutes (without allowing the vegetables to brown).

Add the stock or hot water, the marjoram and a pinch of sugar, stir and simmer with a lid on the saucepan until such time as the vegetables are soft. Blend the ingredients together and then sieve the mixture. If you don’t have a blender, press the ingredients through a sieve.

Place the soup back into the pot, add the milk and cream and check the seasoning. Bring the artichoke soup to a boil and then remove the pot from the stove. Spoon the soup into a serving bowl before adding a whirl of cream. Sprinkle parsley or finely sliced spring onions over the top and serve immediately.

Tags: cooking, food, recipes, soup