When Jerusalem artichokes are in season, they produce a wonderful sweet and nutty flavour. The unusual addition of cider in this soup provides an acidity that cuts through the creaminess of the double cream. This recipe makes for a perfect starter at a dinner party, as it can be made the day before and re-heated to serve.
Advertisement - Continue Reading Below
For the soup
- 40 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 kg Jerusalem artichokes, peeled and roughly chopped
- 1 medium potato, peeled and roughly chopped
- 750 ml vegetable stock
- 500 ml cider, we used Cornish Orchards
- 1 tsp. ground white pepper
- 150 ml double cream, plus extra to garnish
For the topping
- 40 g sourdough bread, cut or torn into small pieces
- 1 eating apple, cored and finely chopped
- 40 g mature Cheddar, finely grated
- 1 tsp. olive oil
- Step 1Preheat oven to 200°C (180°C fan) mark 6. To make the soup, melt butter in a large pan over medium heat. Add onion and cook for 10min, stirring occasionally, until softened. Stir in the garlic, artichokes and potato. Cook for 10min, until vegetables have started to soften. Add stock and cider, bring to the boil and simmer for 15min, or until vegetables are tender. Stir in pepper and salt to taste.
- Step 2Meanwhile mix all the topping ingredients and some seasoning in a small roasting tin. Cook for 15min, stirring occasionally, until golden. Set aside until needed.
- Step 3Cool soup slightly before blending until smooth (thin with extra stock if needed). Return to a clean pan, stir in cream. Reheat if needed then divide between 6 bowls. Garnish with topping and a swirl of cream, if you like. Serve.
Get ahead
Make soup up to 1 day ahead; cool, cover and chill. To serve make topping and reheat soup gently in a pan.
Per Serving:
- Calories: 654
- Protein: 23g
- Total fat: 44g
- Saturates: 13g
- Carbs: 31g
- Total sugars: 9g
- Fibre: 12g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
