Cream of Jerusalem artichoke soup

May 14, 2017 | 0 comments

Cream of Jerusalem artichoke soup


  • 25g butter
  • 2 x 750g Jerusalem Artichokes (peeled + cubed)
  • 1 large onion (diced)
  • 250ml chicken or veg stock
  • 250ml Firle Farm cream
  • Salt + Pepper to taste


Boil the artichokes until soft.

Fry the onion in the veg/chicken stock.

Pour everything into the blender and liquidise

Return to the pot, add the cream and the butter.

Season to taste.

Top with fried cauliflower florets if desired and then serve with crusty bread.



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