When Jerusalem artichokes are in season, they produce a wonderful sweet and nutty flavour. The unusual addition of cider in this soup provides an acidity that cuts through the creaminess of the double cream. This recipe makes for a perfect starter at a dinner party, as it can be made the day before and re-heated to serve.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
654
Ingredients
For the soup
40g
butter
1
onion, finely chopped
2
garlic cloves, crushed
1
kg Jerusalem artichokes, peeled and roughly chopped
1
medium potato, peeled and roughly chopped
750ml
vegetable stock
500ml
cider, we used Cornish Orchards
1tsp.
ground white pepper
150ml
double cream, plus extra to garnish
For the topping
40g
sourdough bread, cut or torn into small pieces
1
eating apple, cored and finely chopped
40g
mature Cheddar, finely grated
1tsp.
olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. To make the soup, melt butter in a large pan over medium heat. Add onion and cook for 10min, stirring occasionally, until softened. Stir in the garlic, artichokes and potato. Cook for 10min, until vegetables have started to soften. Add stock and cider, bring to the boil and simmer for 15min, or until vegetables are tender. Stir in pepper and salt to taste.
Step 2Meanwhile mix all the topping ingredients and some seasoning in a small roasting tin. Cook for 15min, stirring occasionally, until golden. Set aside until needed.
Step 3Cool soup slightly before blending until smooth (thin with extra stock if needed). Return to a clean pan, stir in cream. Reheat if needed then divide between 6 bowls. Garnish with topping and a swirl of cream, if you like. Serve.
Get ahead
Make soup up to 1 day ahead; cool, cover and chill. To serve make topping and reheat soup gently in a pan.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
