4 - 6
Average: 3 (1 vote)


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 celery stalk, sliced
  • 1 leek, sliced
  • 1 kg Jerusalem artichokes, peeled and diced
  • 750 ml (3 cups) stock
  • 250 ml (1 cup) milk
  • salt
  • 5 thyme sprigs
  • 3–4 roasted garlic cloves, chopped
  • 50 ml thickened (whipping) cream  

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a large heavy-based pan over medium heat. Add oil, onion, celery and leek. Allow to cook for 5 minutes, stirring often until softened. Add artichokes, lower heat and cook for 10 minutes without colouring.

Add stock and milk, season with salt. Remove thyme leaves from stalks and add to the soup. Bring to the boil, then reduce to a simmer and cook for 20 minutes. Add roast garlic to simmering soup.

Check all vegetables are soft, and then remove soup from the heat.
Puree and strain. Return soup to a clean saucepan. Bring back to a gentle boil, check seasoning, remove from the heat, add cream to taste and serve.