Jerusalem Artichoke and Potato Soup with Mustard Croutons

, from Issue #31. September, 2015
Photography by Aaron McLean.
Jerusalem Artichoke and Potato Soup with Mustard Croutons

This soothing potato and Jerusalem artichoke soup recipe, topped with mustardy croutons, is the ultimate winter warmer.


Serves: 6


700 grams Jerusalem artichokes
300 grams floury potatoes, such as Agria
juice of 1 lemon
2 tablespoons olive oil
knob of butter
1 onion, sliced
1 stick celery, sliced
2 cloves garlic, crushed
4 cups vegetable stock
sea salt and freshly ground pepper
1/3 cup cream
chives for garnish

Mustard croutons
2 cups coarsely ripped bread from a French baguette
2 tablespoons olive oil
¼ cup melted butter
1 tablespoon wholegrain mustard
1 clove garlic, crushed
sea salt and freshly ground pepper


Peel the artichokes and potatoes and cut into small chunks. Place in a bowl of cold water with the lemon juice. This stops the artichokes from turning brown. Heat the olive oil and butter in a large saucepan and add the onion, celery and garlic with a good pinch of salt. Cover and cook for 10 minutes until the vegetables are soft. Drain the artichokes and potatoes and add to the pan. Cook for 5 minutes. Add the stock, season and bring to the boil. Simmer for 30 minutes or until the vegetables are tender. Cool a little then process in batches in a blender or food processor until smooth. Tip into a saucepan and stir in the cream. Reheat gently if needed.

Croutons: Preheat the oven to 180˚C. Place the bread in a large bowl. Combine the remaining ingredients and pour over the bread, turning well to coat in the butter mixture. Tip onto a lined baking tray and bake for 10 minutes, turning occasionally, until golden and crisp. The croutons can be made 1 day ahead, cooled and stored in an airtight container.

To serve: Ladle the soup into warm bowls and top with the mustard croutons and chives. Drizzle with a little extra cream if desired. Makes about 8 cups.