zoom

    Save to your scrapbook

    Jerusalem artichoke soup with crispy onions

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Jerusalem artichoke soup with crispy onions

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    2 tbsp rapeseed oil
    1 tbsp salted butter
    2 sticks celery, cut into 1cm pieces
    500g Jerusalem artichokes, scrubbed and cut into 1cm pieces
    1 medium-sized potato, cut into 1cm pieces
    500ml fresh vegetable stock

    CRISPY ONIONS
    2 tbsp rapeseed oil
    2 onions, thinly sliced

    Method

    1 Heat a large saucepan or casserole dish over a medium heat. Add the oil and butter and, once foaming, add the celery with a pinch of salt and cook for 5 minutes. Next add the artichokes and potato; cook for another 5 minutes until light golden. Add the stock, season and mix well. Cover and cook for 30 minutes over a low heat, until the artichokes and potato are both soft.

    2 For the crispy fried onions, heat another pan and add the oil. Once hot, add the onions and cook for 10 minutes over a high heat until golden and crisp; set aside. Once the soup is cooked, blend until smooth, then return to the pan. Bring to the boil, then divide between serving bowls. Top with the crispy onions and serve immediately. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary