Jerusalem Artichoke Soup

Ali's kitchen 04/09/2018


  • 60gm butter
  • 500gm Jerusalem Artichokes scrubbed and cut into 2cm chunks
  • 1 onion peeled and sliced
  • 1 stick of celery finely sliced
  • 1 potato or Kumara peeled and diced 
  • 1 litre of chicken or vegetable stock
  • Salt and pepper 
  • Finely chopped chives
  • Fresh grated nutmeg 
  • Sour cream 


Melt the butter in your big saucepan and put all the vegetables in to sweat for about 5 mins, stirring a few times.

Add liquid and simmer until artichoke is tender. Purée then serve warm with a little sour cream and sprinkle with a little nutmeg and chives.