Jerusalem artichoke soup with smoked haddock recipe

By March 5, 2014FOOD & DRINK, RECIPES

This dish is a fantastic combination of flavours. Very simple, but also impressive. Great as a starter or a light lunch with some fresh bread.


  1. First, peel and slice the artichokes. Add butter to a large pan and sweat the onion, leek and celery over a gentle heat until softened.
  2. Add the artichokes and continue to cook for a further 10 minutes or so. Just cover with water and bring to a simmer.
  3. Cook until the vegetables are very soft, then add the cream.
  4. Blend in a liquidiser until very smooth, pass through a sieve and season well.
  5. Poach the smoked haddock in the milk over a gentle heat for about 4-6 minutes until cooked.
  6. Spoon the soup into bowls add a piece of haddock to each bowl and serve.

You will need:

  • 1kg Jerusalem artichokes
  • 2 sticks of celery, washed and chopped
  • 1 onion, chopped
  • 1 leek, washed and chopped
  • 100g butter
  • 100ml cream
  • 4 pieces of smoked haddock (approximately 150g each)
  • Milk for poaching
  • Salt and pepper