← Nouns Cooking · Soup Pot

Ingredients

• 50 g Butter
• 1 Onion, sliced
• 1 clove Garlic, sliced
• 800 g Jerusalem artichokes (sunchokes), peeled and thinly sliced
• 1 lemon (juice for soaking and seasoning)
• 800 ml vegetable stock
• 200 ml Milk
• 100 ml double cream
• 2 sprigs Thyme
• 1 tbsp extra-virgin olive oil, to serve
• Salt
• White pepper

Method

1. As you peel and slice the artichokes, drop them into a bowl of cold water with a squeeze of lemon so they do not turn brown.
2. Melt the butter in a large pot over medium-low heat and cook the onion and garlic for 8 min, until soft but not coloured.
3. Drain the artichokes and add them with the thyme. Cover and sweat for 10 min, stirring now and then, until they start to soften.
4. Pour in the stock and milk, bring to a simmer and cook for 15 min, until the artichokes are completely tender.
5. Remove the thyme, add the cream and blend until very smooth. Season with salt, white pepper and a little lemon juice, and serve with a swirl of olive oil.

Tips

• Jerusalem artichokes are famous for causing wind; a pinch of ground ginger or a bay leaf in the pot is said to help.
• Toasted hazelnuts or crispy sage leaves make a lovely topping. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs BBC Good Food