This may be made using ‘top of the pops’ Jerusalem artichokes, but we think this recipe from Abel & Cole is worth the after effects. 


Jerusalem Artichoke & Hazelnut Soup

A heavenly soup made with our favourite February root. Serves 4.

400g Jerusalem artichokes (about 8)

1 tbsp butter & 1 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

4 tbsp hazelnuts, toasted & ground

2 tbsp sherry, Marsala or apple juice

4 thyme sprigs, leaves only

600ml chicken or veg stock, warmed

2 tbsp cream (optional)

How to prepare

Scrub your Jerusalem artichokes clean. Otherwise, you’ll end up with a really earthy (literally) taste! Use a pastry brush to get into all the little nooks.

Pop butter and oil into a pot with a wide bottom – this will help your veggies caramelise and cook faster. Place over medium heat, when the butter starts to foam, toss the onions in and cook slowly, over medium‐low heat for 15‐20 minutes, until they’re really golden.

Thinly slice Jerusalem artichokes (you can leave the skin on). Add to onions, along with garlic, pop lid on. Sweat for 20‐30mins, stirring every 5mins, until they’re really soft.

Add hazelnuts, stir. Splash in the sherry. Let it sizzle for a few minutes, then add thyme leaves and stock. Blitz until smooth, season and finish with cream, if you fancy – great with, but still fab without.