Jerusalem artichoke & horseradish soup

Name: Jerusalem artichoke & horseradish soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 650 grams Jerusalem artichokes, scrubbed; 2 Tbsps olive oil; 600 grams vegetable stock; 1 medium potato diced; 1 Tbsp horseradish sauce; 2 Tbsps chopped fresh chives plus extra to garnish; 4 Tbsps double cream

If you have approximately 55 minutes to spend in the kitchen, Jerusalem artichoke & horseradish soup might be an amazing gluten free and lacto ovo vegetarian recipe to try. This recipe serves 4. One serving contains 273 calories, 5g of protein, and 13g of fat. It will be a hit at your Autumn event. A mixture of potato, chives plus extra to garnish, horseradish sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather pricey hor d'oeuvre.

Instructions

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Put the artichokes in a roasting tin and drizzle with the oil.

Ingredients you will need

Artichoke

Cooking Oil

Bake for 30 mins until tender. remove from the oven, then set aside to cool.

Equipment you will use

Oven

Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor.

Ingredients you will need

Artichoke

Potato

Stock

Equipment you will use

Food Processor

Frying Pan

Add the potatoes and a little of the vegetable stock, then process until smooth.

Ingredients you will need

Vegetable Stock

Potato

Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream.

Ingredients you will need

Horseradish Sauce