Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

A nice little soup.

Jerusalem Artichoke Soup

Adapted from Herbst- & Wintergemüse by Anne Rogge


juice of 1 lemon
500 g Jerusalem artichoke, diced
3 potatoes, diced
1 onion, diced
2 Tbsp olive oil
750 ml vegetable stock or water
1/2 tsp dried marjoram
salt and pepper


Dissolve the lemon juice in 1 l water and store the diced artichokes in the water. In a stock pot, heat the oil and fry the onion until translucent. Add the artichokes and potatoes and fry for a couple of minutes. Add stock or water to cover. Bring to the boil and simmer for about 20 minutes until the potatoes are tender. Add the marjoram and purée with an immersion blender. Add salt and pepper to taste.

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