First course

Jerusalem Artichoke Soup and Chips


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Jerusalem Artichoke Soup and Chips
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Here is how to prepare a wholesome and gourmet Jerusalem artichoke soup with a twist, to be served with crispy and tasty artichoke chips.

For the soup
For the crisps
To serve
  • Thyme sprigs, roughly torn
Info box
  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4

For the Jerusalem artichoke soup

  • Melt the butter with the olive oil in a large saucepan set over a medium heat.
  • Add the onion, celery, garlic, and a pinch of salt, and sweat for 6-7 minutes until softened.
  •  Stir in the dried thyme and marjoram, and then the diced Jerusalem artichoke.
  • Cover with the stock, bring to the boil, then cover and cook at a steady, gentle simmer for 35-40 minutes until the artichoke is very tender to the tip of a knife.
  • Purée the soup with an immersion blender or in a food processor, working in batches if necessary.
  • Return the soup to a gentle simmer over a medium-low heat and stir in the cream.
  • Adjust the seasoning to taste before covering and setting aside.

For the Jerusalem artichoke crisps

  • Thinly cut the artichokes on a mandoline set to a very thin setting.
  • Rinse the slices in a bowl of cold water before draining.
  • Rinse and drain three times in total before drying the artichoke slices with kitchen paper.
  • Heat the oil in a heavy-based saucepan to 180°C | 355F, using a thermometer to accurately gauge the temperature.
  • Deep-fry the artichoke slices in batches, turning occasionally, until lightly golden, about 3-4 minutes.
  • Remove from the oven and drain on kitchen paper.
  • Repeat for the remaining batches.

To serve

  • Reheat the Jerusalem artichoke soup over a gentle heat.
  • Ladle into warm bowls and top with the artichoke crisps and some thyme before serving.
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