Jerusalem Artichoke Broth
This hearty Jerusalem artichoke soup is a comforting bowl of goodness perfect for warming you up on a chilly day. The earthy flavor of the artichokes blends beautifully with the aromatic herbs and savory stock, creating a satisfying and flavorful dish. Topped with a cheesy toast for extra indulgence, this soup is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 1 large onion
- 675g/1½lb Jerusalem artichokes
- 2 tbsp extra virgin olive oil
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 litre/1¾ pints hot chicken or vegetable stock
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
- 2 tbsp roughly chopped parsley
- 6 thick slices baguette
- 150g/5oz single Gloucester, mature cheddar
Instructions
- Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
- Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls.
- To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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