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Creamy Jerusalem Artichoke Soup with Cod

Serves 8



  • Jerusalem Artichokes 1 kg, scrubbed
  • Whole Milk 1.25 L
  • Cream 1.25 L
  • White Vinegar 1 tsp
  • Sugar  1 tsp
  • Salt and Pepper to taste
  • Cod fresh or frozen and defrosted, 8 x 100 g pieces
  • Fresh Rosemary 1 sprig

Cook It

  1. Boil the Jerusalem artichokes in the milk and cream until they are tender. Add the sugar and vinegar. Season with salt and pepper. Purée the soup in batches in a blender, strain and return to the pot. If you want the soup to be thicker, stir in a little cornstarch that has been mixed with cold water.
  2. Arrange the cod pieces in a deep skillet and add cold water to barely cover. Bring to a simmer and cook for about 5 minutes, until the fish is opaque all the way through.
  3. Remove the cod pieces with a slotted spoon and place in soup bowls. Pour the soup over and garnish with a few leaves of rosemary.