Jerusalem artichoke soup
A distinctive winter soup

Jerusalem artichoke soup

  • Cook: 40 min
  • Servings: 4


  • 200 g mozzarella
  • 500 g Jerusalem artichokes
  • 1 onion
  • 3 cloves garlic
  • 50 g butter
  • 1 l vegetable stock
  • 1 tbsp lemon
  • 1 tbsp mustard
  • 300 g bacon
  • olive oil
  • salt and pepper


Allow the shredded cheese to slightly melt before serving to keep the structure of the cheese that gives a bite to the soup.


Thinly chop a green apple and add it to the soup for a fresh sweet-tart bite.

This delicious soup is bursting with flavour, perfect on a chilly winter evening.

Peel the Jerusalem artichokes, onion and garlic and cut it into small pieces. Lightly brown the butter and sauté all ingredients for approx. 5 min. Now add the vegetable stock and boil for 30 min. Place the bacon on a baking tray and cook in the oven at 180°C for 20 min. Put the soup, along with the lemon juice and mustard, in a blender and blitz for 30 sec. Pour into soup bowls and sprinkle with mozzarella cheese, add some bite-sized bits of bacon and season with chopped chives, black pepper and sea salt. Finish with a drizzle of olive oil, then serve.

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