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Jerusalem Artichoke Soup with Hazelnut Cream

Prep time 10 mins: Cook time 30 mins


1tbsp Rapeseed Oil

1 Onion, chopped

500g Jerusalem Artichokes, scrubbed and thinly sliced

800ml Chicken or Vegetable Stock

100ml Single Cream

1 tbls Hazelnut Spread

Salt & Pepper

Thyme to garnish


1/Heat the oil in a large pan, add the onion and fry for 5 minutes. Add the

artichokes and stock, bring to the boil and simmer for 20 minutes (add the hazelnut cream for the last 5 mins), until the artichokes are tender,

2/Blend the mixture until smooth, then season to taste and reheat gently. Stir in the

cream and serve.

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