Jerusalem artichoke and parsley soup

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February 15, 2016 by dgarnett2013

Jerusalem artichoke and parsley soup: Fern Verrow by Jane Scotter & Henry Astley


Serves 8


  • 1 kg Jersusalem artichokes
  • 80g butter
  • 2 onions, sliced
  • 2 litres of chicken stock
  • 300ml milk
  • 2 bay leaves
  • 1 large bunch of parsley, finely chopped
  • sea salt and black pepper


To garnish (optional):

  • vegetable oil for deep frying
  • 4 Jerusalem artichokes, peeled and cut into matchsticks
  • a little olive oil


Do not peel the artichokes (unless old and the skins are v. thick). Just give them a good scrub with a vegetable brush.

Cut them in half lengthways and then slice to just over the thickness of a pound coin.

Melt the butter in a large, heavy-based pan over a low heat and add the artichokes, then the onions. Make a cartouche or use butter wrappers and pat id down on top of the vegetables so it will envelop the steam that will rise.

Put the lid on the pan and leave over a very gentle heat so the artichokes and onions cook very slowly in the butter.

This will take about 45 minutes, possibly longer, and will help unearth the artichokes’ depth of flavour. Test the centre of the artichoke pieces  with a knife; they must be very soft and look translucent. When you are satisfied that they are cooked, remove the cartouche and season the vegetables with a tsp of salt and plenty of black pepper.

Add the stock, milk and bay leaves, stir well and bring to the boil. Reduce the heat and simmer for 45 minutes. Do not worry if the milk appears to have curdled; it will come together again once blended. Remove the bay leaves and blitz the soup in a food processor or with a stick blender until it is smooth, thick and velvety. Stir in the parsley.

To make the garnish: pour some vegetable oil into a deep, heavy-based pan, filling it no more than a third full. Heat until it is hot enough for an artichoke matchstick to sizzle immediately when you drop it in. Add the rest of the artichokes and fry for a minute or so until golden and crisp. Drain well on kitchen paper and sprinkle with salt. Serve the soup topped with artichokes and a ribbon of olive oil.

Eaten on Valentine’s Day. “Mum: Lovely Mum. You are just like tresure. Your love i could not mesheaure: love from rose.”

val's day1 val's day2

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