Celebrate the earthy jerusalem artichoke with this warming, potato-based soup.   

Words & recipes: Ruth Pretty  Styling & Photos: Carolyn Robertson

INGREDIENTS

2 tablespoons butter
1 cup peeled and chopped carrots
1 small onion, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
1 bay leaf
3 cups peeled and chopped
jerusalem artichokes
½ cup peeled and
chopped potato
1 litre chicken stock (plus 1 cup extra, if required)
1 teaspoon flaky sea salt
A pinch of freshly ground
black pepper
dash of tabasco
250ml additional chicken stock, if required
125g smoked mussels, chopped
¼ cup chopped lovage or celery leaves

METHOD

Over medium-high heat in a heavy-bottom pan, melt the butter then soften carrots, onion, celery, garlic and bay leaf. Stir occasionally and don’t brown the vegetables. Add jerusalem artichokes, potato and chicken stock.

Stir well and bring to the boil, then reduce to simmer for 15 to 20 minutes until the vegetables are tender.

Remove the bay leaf and cool for about 10 minutes before blending until smooth. Add salt and pepper and dash of tabasco. Serve garnished with chopped smoked mussels and lovage or celery leaves.

COOK’S TIP

Can’t get jerusalem artichokes? Try making this soup with parsnips instead. Soup that has been refrigerated may need up to a cup of extra chicken stock to thin it down.

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