Artichoke soup with caraway

Looking like knobbly new potatoes, Jerusalem artichokes have a distinctive, yet delicate, flavour that goes well with other root vegetables, particularly in a smooth–textured soup. Sweetly aromatic caraway seeds complement the vegetable flavours perfectly.

Artichoke soup with caraway


  • 1 tablespoon lemon juice
  • 500 g Jerusalem artichokes
  • 1 tablespoon (20 g) butter
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 clove garlic, chopped
  • 1.25 litres chicken stock, preferably homemade
  • 1 teaspoon caraway seeds
  • 150 ml low–fat milk
  • 4 tablespoons single cream
  • salt and pepper
  • 1 small carrot
  • 2–3 tablespoons chopped fresh parsley


  1. Add the lemon juice to a bowl of cold water.
  2. Peel and slice the artichokes, adding them to the water as soon as they are cut.
  3. (Artichokes discolour quickly once peeled and exposed to air.
  4. )Melt the butter in a large saucepan.
  5. Drain the artichokes and add them to the saucepan with the celery, onion, carrots and garlic.
  6. Cover the pan and sweat the vegetables gently for 10 minutes or until softened.
  7. Stir in the stock and caraway seeds.
  8. Bring to the boil, then reduce the heat and cover the pan.
  9. Simmer for 20 minutes or until the vegetables are tender.
  10. Cool the soup slightly, then purée it in a blender until smooth or press it through a fine sieve.
  11. Alternatively, use a handheld blender to purée the soup in the pan.
  12. Return the soup to the pan, if necessary.
  13. Stir in the milk and cream and season to taste with salt and pepper.
  14. Reheat the soup very gently without allowing it to boil.
  15. Meanwhile, cut the carrot for garnish into short, fine julienne or matchstick strips.
  16. Serve the soup hot, garnishing each portion with carrot strips and chopped parsley.

Serves 6
Preparation: about 15 minutes
Cooking: about 40 minutes


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