I know this sounds ‘restauranty’, especially if I say the full title; Jerusalem artichoke soup with a hazelnut foam. But it’s really quick and simple to make, only uses a few ingredients, and I’ve deliberately designed the foam part so you can make it with a whisk. I’ve watched a embarrassingly large amount of cooking shows over the years, and couldn’t understand why making an artichoke soup always did so well in them, I think like me when you try this you’ll understand though!

Jerusalem Artichoke Soup Recipe

Prep Time: 20mins

Cook Time: 40mins

Difficulty: Easy

Serves: 6

Ingredients

Jerusalem Artichoke Soup

  • Jerusalem Artichokes - 1kg

  • Milk - 500ml

  • Vegetable Stock Cube - 1

  • Butter - 50g

(Optional) Hazelnut Foam & Crumb

  • Hazelnuts - 100g

  • Double Cream - 200g

  • Olive Oil - 2 tbsp

Special Equipment

  • Food Processor / blender

Method

Artichoke Soup Step One - Hazelnut Cream

Add the hazelnuts to a pan with the half (1 tbsp) of the oil and a little seasoning. Heat on low until golden brown.

Then using a slotted spoon, transfer the hazelnuts to a blender and pulse to a coarse crumb.

Place the crumb back in the pan with half (100g) of the double cream and heat on low until steam starts to rise (don’t let the cream boil).

Take off the heat and leave for the hazelnut flavour to infuse into the cream.

 

Artichoke Soup Step Two - Jerusalem Artichokes

Peel and chop the artichokes. Add to a pan with the butter and cook on low-medium heat with the lid on for 10-15 minutes turning occasionally. The artichokes should go translucent, but don’t let them take on colour. Whilst it’s cooking move onto the next step.

 

Artichoke Soup STEP Three - Whipped Nuts

Put the hazelnut-cream mixture into a fine sieve over a bowl, and using the back of a spoon gently push the cream through the sieve to get as much as possible of the infused cream in the bowl. Place the leftover hazelnuts in a pan for later (step five).

Add the remaining (100g) of the double cream to the hazelnut infused cream and whisk until it forms soft peaks. Leave until needed.

 

Artichoke Soup STEP Four - The Blend

Once the artichokes are cooked, add to the pan the; milk, stock cube, and 500ml of water.

bring to the boil, and simmer on low with the lid loosely covering for another 10-15 minutes.

Then remove from the heat, blend until smooth (if you can’t get it smooth with your blender then pass through a fine sieve). Taste and add additional seasoning as required.

Return to the heat to keep warm until needed.

 

Artichoke Soup STEP Five - Hazelnut Crumb

Just before serving add the remaining (1 tbsp) of the oil and a little seasoning to the pan with the cream covered hazelnuts

Cook on medium until crispy (crisping up the dairy proteins will make the hazelnuts taste amazing).

Remove from the heat.

 

Artichoke Soup STEP SIX - Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

Add the soup to a bowl, top with a dollop of cream (it’s quite rich so use sparingly), and sprinkle a little of the hazelnut crumb.

Then serve. The hazelnut cream dollop will melt with the heat of the soup into a foam over the top of the soup.

And that’s it, hope you enjoy!