Jerusalem artichoke soup with chestnuts recipe

If the artichoke skins are pretty clean after a good scrub, don't worry about peeling them, says Hix - Matt Austin

Jerusalem artichokes are so versatile, delicious roasted, puréed or raw to be shaved into salads. If you grow them yourself you’ll know that once you’ve planted them they come back annually from the ones you miss or chop in half while digging. I have two varieties on the go – the familiar knobbly ones and the smoother red-skinned French variety. Either work here, and if the skins are pretty clean after a good scrub I don’t worry about peeling them.


Prep time: 10 minutes

Cook time: 25 minutes




  • 30g butter

  • 1 leek, halved lengthways, roughly chopped and washed

  • 300g Jerusalem artichokes, roughly chopped

  • 1 litre vegetable stock, or as needed

  • a splash of milk (optional)

  • 80g frozen (and defrosted) or vacuum-packed chestnuts, roughly chopped, to serve

  • 1 tbsp chopped chives, to serve


  1. Melt the butter in a pan and gently cook the leek for 2-3 minutes, stirring occasionally, without allowing it to colour.

  2. Add the artichokes and vegetable stock, bring to the boil, season and simmer for 20 minutes.

  3. Blend in a liquidiser until smooth and return to the pan. If it’s too thick for your liking, adjust the consistency with a little stock or milk, and reseason if necessary.

  4. Reheat then serve in warmed soup bowls, scattered with chestnuts and chives.

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