Jerusalem Artichoke & Horseradish Soup
Creamy Jerusalem Artichoke Soup is a comforting and flavorful dish that is perfect for chilly days. This velvety soup features the earthy and nutty flavor of Jerusalem artichokes, enhanced with the zesty kick of horseradish and the freshness of chives. With a touch of cream to add richness, this soup is a delightful and satisfying treat for your taste buds. Give it a try for a cozy and delicious meal!
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 243 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.63 milligram of sodium
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