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Family Run, Award-Winning Greengrocer, Est. 2009

Creamy Jerusalem Artichoke Soup

Creamy Jerusalem Artichoke Soup



  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
  2. Add the chopped Jerusalem artichokes to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the Jerusalem artichokes are tender.
  4. Use an immersion blender to puree the soup until smooth. Stir in the double cream, and season with salt and pepper. Heat through.
  5. Serve hot, garnished with chopped chives.

Serves 4 people