Maggie Beer

Jerusalem Artichoke Soup

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Step 1: Wash and scrub the Jerusalem artichokes very well and then slice fairly thickly into rounds.

Step 2: Place a large pot over medium-high heat, add the butter, and once melted add the artichokes. Toss over medium to high heat so that the artichokes caramelise slightly. Add the Vegetable Stock, thyme, lemon zest, and sea salt.

Step 3: Continue to cook until the artichokes are very tender. Allow to cool slightly and then process in a blender until smooth, adding the lemon juice and adjusting the seasoning if necessary.

Step 4: Just before serving, slice the apple lengthways into thin rounds, being careful not to cut into the core. Stack a few slices together on a chopping board and then slice them into matchsticks. Place in a small bowl and add a splash of Extra Virgin Olive Oil, sea salt, freshly ground black pepper, and a squeeze of lemon juice. Set aside until the scallops are cooked.

Step 5: Place the scallops onto a paper towel and dry them thoroughly on both sides, as this will ensure that the scallops caramelise without stewing. Season with salt and pepper.

Step 6: Place a large non-stick frying pan over high heat. Add the butter and, when foaming, add the scallops. Depending on their size, the scallops will only take a minute or so to cook on each side. They should still be springy in the centre and only just cooked. Once cooked remove from the pan immediately, but keep the butter that they were cooked in.

Step 7: Divide the soup into bowls and garnish each with apple matchsticks and scallops.

Step 8: Drizzle a little of the butter that the scallops were cooked in around each bowl, top with a sprig of chervil, a squeeze of lemon juice and serve immediately.


  1. 500ml 2 cup Vegetable Stock
  2. 1/2 tspn lemon thyme
  3. 5ml 1 tspn lemon zest
  4. 40ml 2 tbspn lemon juice
  5. 150g 1 medium apples
  6. To taste salt flakes
  7. 320g 8 small scallops with roe
  8. 4 sprigs chervil to serve
  9. 40ml 2 tbspn lemon juice

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