roasted Jerusalem artichoke soup

artichoke soup

750g Jerusalem artichokes, larger ones chopped in half
750ml (3 cups) vegetable stock
125ml (1/2 cup) single (thin) cream


  1. Heat the oven to 180°C
  2. Lay the artichokes on a tray, season with olive oil, salt and pepper and roast for 45-50 minutes until quite soft
  3. Thoroughly liquidise the roasted roots and add the stock and cream. Add a little water if it’s still too thick
  4. Heat through before serving with a drizzle of cream