Jerusalem Artichoke Soup is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic clear soup of Jerusalem artichokes in a clear veal stock base that's finished with chervil and tarragon. The full recipe is presented here and I hope you enjoy this classic British version of: Jerusalem Artichoke Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
8. Jerusalem Artichokes.—Wash, peel, cut in dice, and fry as above; when nothing but the clear fat is seen in the pan, and they are sufficiently done, add the broth. A few minutes will cook them.
Melt the butter in a pan and add the Jerusalem artichokes. Fry, stirring constantly, until the vegetables appear dry (about 8 minutes).
Add the stock and bring to a simmer. Skim all the fat from the surface and continue cooking for about 2 minutes more, or until the carrot and turnip pieces are tender.
Stir in the herbs, ladle into warmed soup bowls and serve.
