Maddie Huggins's Jerusalem Artichoke Soup

We often have a glut of Jerusalem artichokes in autumn and winter so we make lots of this soup – delicious! Tip: Jerusalem artichokes are best left in the ground until you want to use them. They’ll go soft within a few days of being dug up. Use a fork to gently lever them up out of the soil – they are usually to be found within a hand’s depth of the surface. Once you have them you never normally need to re-plant them – there always seems to be a small piece left behind after harvest that re-grows.


Serves four

1kg Jerusalem artichokes - If they are freshly dug, your Jerusalem artichokes only need a quick soak in water for about 5 minutes and then a scrub to remove all dirt. Slice them into finger thick pieces.

50 grams butter

2 medium leeks roughly chopped

1 small potato sliced into finger thick pieces

1 medium onion roughly chopped

2 cloves of garlic chopped

750 ml veg stock

100 ml double cream




Melt butter in a heavy bottomed saucepan over a medium heat

Add artichokes, onion, leek, potato, garlic and sweat for about 10 minutes

When all vegetables are soft add the stock and bring to the boil

Turn down the heat and simmer for 20 to 30 minutes

Allow soup to cool slightly before pureeing it

Return pan to the heat and simmer to re-heat

Stir in the cream and add salt and pepper

To serve: scatter crispy bacon on top or swirl around a spoonful of pesto

 NB. If you want a really clear soup then you can either peel the artichokes before cooking or cook them with skins on and then separate them from the other vegetables so you can puree them and pass through a sieve before returning them to the other pureed vegetables. Peel potato too.