• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Nordic kitchen stories logo

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Breakfast
    • Brunch
    • Cakes
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Fika
    • Fish
    • Foraged Food
    • Gluten-Free
    • Healthy
    • Lunch
    • Main
    • Nordic
    • Pickling
    • Preserving
    • Salads
    • Sharing
    • Snacks
    • Soups
    • Sourdough Baking
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Workshops
    • Nordic Baking Workshop
    • Pastry – Savoury Tarts
  • Work with me
  • Buy my book
  • About

Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts

12th November 2017 by Louise
Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts
Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts

Neither from Jerusalem or an actual artichoke, this strange, knobbly vegetable is, in fact, a tuber from the sunflower family. The white flesh of this vegetable is nutty, sweet and is a good source of iron, B vitamins and thiamin. It will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook.

It’s been so cold and windy today, despite the sun, if you’re like me and in need of warming up try this snowy white soup with a little citrus zing.  Easily prepared in advance and then re-heat when needed.  The chanterelles I pulled out from the freezer, cooked prior to freezing, add another texture to this warming soup.

Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts
Print Recipe

Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts

Prep Time45 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Lunch Starter
Servings: 4 Servings
Author: Louise

Ingredients

  • 800 g Jerusalem artichokes
  • 2 Banana Shallots peeled & sliced
  • 1 stick Celery chopped
  • 1 clove of Garlic peeled and chopped
  • 1 tsp Lemon Thyme leaves
  • 450 mls Whole Milk
  • 350 mls Vegetable stock or water
  • a knob of butter
  • For the Parsley and Lemon Topping
  • 1 Clove Garlic  finely chopped
  • Zest of an unwaxed Lemon
  • A handful of Flat Leaf Parsley finely chopped
  • 4 Walnut halves roasted then chopped
  • 100 g Chanterelle Mushrooms cleaned & sautéed in a little butter
  • salt and pepper to taste
  • a Drizzle of Olive Oil

Instructions

  • Melt the butter in a large pan with a splash of oil, add the sliced shallots, garlic and celery, sauté until translucent. Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15-20 minutes, until the artichokes are cooked but not coloured.
  • Add the milk and vegetable stock, then cover with a tight-fitting lid and bring to boil. Reduce the heat slightly and simmer for 10-15 minutes.Blitz the soup in a blender and then adjust the seasoning to taste and pour back into the pan to re-heat.For the parsley topping, mix the garlic, parsley and lemon zest in a bowl.
  • Pour the soup into deep bowls, scatter over the parsley mixture and drizzle with olive oil and scatter the chanterelles.  Serve with crusty bread.

Share this:

  • Click to print (Opens in new window) Print
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email
Category: Autumn, Gluten-Free, Lunch, Recipes, Soups, Starters, Vegetarian, WinterTag: jerusalem artichoke, seasonal, soup
Previous Post:Chanterelle ButterWhipped Chanterelle Butter
Next Post:Venison Casserole with Pickled ChanterellesVenison Casserole

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Nordic kitchen stories logo

Sign up to receive my latest recipes by email

Copyright © 2025 · Louise Hurst · Privacy Policy · All Rights Reserved · Website by Callia Web