15 May 2013

In Season:Roasted Jerusalem Artichoke Soup

Doing the weekly shop I spotted these little beauties at my local veggie shop. One of winter’s little treats.  They may not look the prettiest but their knobbly bumpy interior hides sweet & nutty flavours that are perfect roasted & blitzed in to a soup to warm one up on what was a wild & wet Sunday afternoon.  

Jerusalem artichokes also known as sunchokes, sunflower choke or topinambour if you are French.  Originally from North America they are a member of the sunflower family they were cultivated by Native Americans. They then became popular with early settlers & then made their way to France in the 17th century & became popular throughout Europe before potato took over in the middle of the 18th century.

These knobbly little tubers pack quite the nutritious punch; rich in carbs, low in calories & packed with potassium, iron & vitamin C not to mention a good dose of fibre too.  They are versatile little fellows, equally at home raw in a salad or boiled or roasted like potatoes & of course they can be the star ingredient in soup.

The wet & the wild weekend allowed this little soup to shine & come in to its own as it warmed me up & brought a smile to my face on an otherwise dreary Sunday.  Though as I think I mentioned before, I am kind of like these days at the moment, especially when snuggled up inside with a bowl of something comforting, taking it easy, reading or watching a movie or just snoozing. I am going to make the most of enjoying these darker days as soon enough I will be pining for Spring!

In the meantime we can enjoy soup.

Roasted Jerusalem Artichoke Soup


750g Jerusalem artichokes, scrubbed clean & dried
2 tbsp hazelnut oil, if you don’t have hazelnut oil use olive oil
2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
3 sprigs fresh thyme, tied with string
2 sprigs rosemary, tied with string
3 cups chicken stock, or vegetable stock
Sea & pepper
Toasted hazelnuts
Greek yogurt
Another sprig of rosemary


Pre heat the oven to 190C/375F

Place the Jerusalem artichokes on a baking sheet & drizzle the hazelnut oil.  Yes that’s right no peeling! If some are a little large cut them in half.  Sprinkle over a little salt and pepper & place in the oven & roast until they are cooked through; 35-40 minutes. When done they will feel soft inside when pierced with a knife. 

Meanwhile heat the olive oil over a medium heat in a heavy based saucepan & add the onions, garlic & a pinch of salt.  Sauté until soft & translucent, about 5 minutes.  Add the thyme & rosemary & cook for a few minutes more.  Add the stock, Jerusalem artichokes & season with salt & pepper.  Bring to a boil & simmer for 5-10 minutes, really just to allow all the flavours to meld.  Blitz with a hand blender until smooth.

To serve ladle in to bowls, top with a dollop of yoghurt, a few toasted hazelnuts, a sprig of rosemary, a little hazelnut oil & a slice or 2 of crusty bread. The roasting & the hazelnut oil add a few more layers of nuttiness & the yoghurt a little richness. The rosemary provides a fresh herbal hit.



  1. This sounds wonderful. I have a big Jerusalem artichoke patch in my kitchen garden and have been meaning to make some into soup for ages. I usually just chop them raw into salads, but they have such a wonderful flavor when roasted. Thanks for the delicious inspiration! :)

    1. Thanks Susan, it does make a wonderful soup, was so rich & smooth even without adding any cream :) And do recommend the hazelnut oil as it makes it just all the more nuttier :)

  2. Mmmmh, it sounds delicious! And what a pretty kitty!! +1!


    1. Thanks Alessandra....it is perfect soup weather :) And yes a handsome kitty...with the life of reilly :) Snoozing & snuggling day after day!

  3. Your soup inspired me to mine. Thanks for the recipe! http://hamburgkocht.blogspot.de/2015/12/gebackene-topinambur-suppe-mit.html

  4. I wish for the great of success in all of our destiny endeavors

  5. Their dedicated and talented team Bill lentis media allows clients to have confidence that their project is in the right hands.


Related Posts Plugin for WordPress, Blogger...