Home > Soup > Vegetable and Vegetarian > Artichoke Soup

Artichoke Soup


1½ lb (700 g) Jerusalem artichokes
1 teaspoon vinegar
2 medium onions
2 oz (50 g) butter or margarine
1 pint (600 ml) water
1 pint (600 ml) boiling milk
1 level tablespoon cornflour
2 tablespoons milk or water
2 dozen hazelnuts, grilled, crushed and pounded, optional
Salt and pepper


Serves: 6


Wash, peel and slice the artichokes and put into salted water with a teaspoon of vinegar to prevent discoloration. Peel and slice the onions, then melt half the butter until foaming and soften the onions in it. Then add the drained and dried arti­chokes and shake over a low heat until they soften a little. Season, pour over the water, cover and simmer for 2o minutes.

Put through a sieve or liquidize, then add the boiling milk. Mix the cornflour with the 2 tablespoons of milk or water and stir until creamed, then add to the artichoke mixture stirring all the time with a whisk until it has boiled and thickened slightly. Taste for seasoning, then add the remaining butter cut into small pieces. Serve with the hazel-nuts sprinkled over as a garnish. If not using the hazel-nuts then garnish with chopped chives or parsley.

VARIATION:- Salsify, also known as the ‘oyster plant’, was a popular vegetable in the nineteenth century and can be used instead of artichoke for this soup.

Related food category: