Make this Jerusalem artichoke soup, then check out our beetroot soup, parsnip and apple soup, celeriac soup, mushroom soup and more winter soup recipes.


  • Jerusalem artichokes
  • olive oil
  • onion
  • garlic
  • thyme
  • cooked chestnuts
  • chicken stock
  • 400ml double cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Spread the artichokes on a tray and drizzle over a little olive oil. Season with salt and pepper, and roast for 15-18 minutes until they’re golden brown and tender. In the meantime, add a drizzle of olive oil to a pan on a medium heat. Add the onion, garlic and thyme, season with salt and pepper, and fry for 10 minutes until soft but they don’t take on any colour.

  • STEP 2

    Tip the cooked artichokes and half of the chestnuts into to the pan with the onions. Give everything a good stir and then add the chicken stock and simmer for 10 minutes. Add the cream and bring to the boil. Whizz in a liquidizer or with a stick blender until smooth and strain through a fine sieve.

  • STEP 3

    Crush the remaining chestnuts into smaller pieces and dry fry until they become a little crunchy, take out and allow to cool a little.

  • STEP 4

    To serve, heat the soup back up, pour into bowls, and sprinkle over the roasted chestnuts. Finish with a drizzle of olive oil and a few fresh thyme leaves.


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