Name: Jerusalem artichoke & horseradish soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
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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Jerusalem artichoke & horseradish soup

Jerusalem artichoke & horseradish soup

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.3 out of 5.13 ratingsRate

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A hearty and satisfying soup, perfect for the winter months

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal243
fat15g
saturates6g
carbs24g
sugars0g
fibre6g
protein4g
salt0.63g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
step 2

Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
step 3

Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.3 out of 5.13 ratings

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