Jerusalem Artichoke Soup #2

Jerusalem Artichoke Soup #2

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Servings: 4
Calories: 280
Prep Time 20 minutes
Cook Time 35 minutes


  • 1 1/4 lb Jerusalem artichokes scraped clean
  • 3 tablespoons lemon juice
  • 1 tablespoon sunflower oil
  • 1 1/2 pints marrowbone or chicken stock
  • 1 teaspoon dried dill
  • 1/2 teaspoon sugar
  • salt and pepper

for the lemon croutons

  • 4 slices crustless bread
  • 1 tablespoon lemon juice


  • Chop the artichokes into small pieces, sprinkling them liberally with lemon juice as you work to help prevent them discolouring.
  • Heat the oil and add the artichokes, stir well. Cover and sweat over a gentle heat for 1-2 minutes.
  • Pour on the stock, bring to the boil, cover and simmer for about 30 minutes. Liquidize the artichokes, adding the dried dill and sugar, then rub through a sieve and return to the pan. Reheat, and add salt and pepper to taste.
  • To make the lemon croutons, brush both sides of the slices of bread with lemon juice and toast until lightly coloured on both sides. Cut into cubes.
  • Serve the soup, garnished with the croutons.
  • Jerusalem artichokes are not related to globe artichokes – they are members of the sunflower family which is why sunflower oil is the best one to use.
Calories: 280 kcal
Carbohydrates: 47 g
Protein: 10 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 405 mg
Potassium: 869 mg
Fiber: 4 g
Sugar: 19 g
Vitamin A: 50 IU
Vitamin C: 12 mg
Calcium: 69 mg
Iron: 6 mg
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