Jerusalem Artichoke Soup

by Anna Barnett

During the winter months, a steam or combination steam oven can transform your cooking routine and more importantly; it can save you much needed time. This is a winter favourite in our household and now we have a quicker, tastier and more nutritious way to cook it with the steam oven reducing cooking time by two thirds…possibly more


Serves 4-6

For the soup

  • 2 tbsp butter

  • 1 white onion – peeled and diced

  • 1 stalk of celery – finely diced

  • 2 cloves of garlic – peeled and crushed

  • 1 fresh bay leaf

  • 1kg Jerusalem artichoke – thoroughly washed, peeled, peelings kept and roughly chopped

  • 1.2ltrs of good quality chicken or vegetable stock

  • generous sprinkle of sea salt flakes – to taste

  • sprinkle of white pepper

  • crispy sage leaves

  • generous glug of olive oil

  • ½ bunch of sage leave – trimmed from the stalks

For the crumble

  • knob of butter

  • good glug of oil

  • skins of the Jerusalem artichokes - finely chopped

  • 2 handfuls of cooked chestnuts – roughly chopped

  • 2 handfuls of fresh breadcrumbs

  • half a bunch of sage – finely chopped

  • several turns of freshly ground black pepper

  • large handful of finely grated Parmesan


  1. For the soup, begin by melting the butter. Once melted add in the onion, celery, garlic and bay leaf and allow to sweat until the onion turns translucent and sweet, for around 7-8 minutes.

  2. For the Jerusalem artichokes, thoroughly wash them first to remove any dirt then peel, setting the skins to one side. These can be used in the crumble. Cut the flesh into even chunks, around 1 ½ inch pieces then add these plus the skins to a perforated tray and place in a Miele Steam Combination Oven. Steam at 90°C for 6-8 minutes or until soft the whole way through. Once cooked add in the chunks with your onions and pour over your hot stock, simmer over a medium heat for 2 minutes then blitz to a smooth consistency. Check and adjust seasoning to your taste.

  3. For the crispy sage leaves, heat a generous glug of oil over a medium to high heat. Once hot, add in the sage leaves ensuring they fizz immediately. If they don’t they wont turn crisp. Allow to cook for 30 seconds or so or until they no longer fizz and are dark green. Remove and drain on paper towel and set to one side to garnish.

  4. For the crumble combine; finely dice the steamed Jerusalem artichoke skins. Add a large knob of butter to the remaining oil used to fry the sage leaves and place over a medium to high heat. Once hot add in the finely chopped Jerusalem artichokes, chestnuts, breadcrumbs, sage and seasoning. Allow the breadcrumbs to crisp up and turn a golden brown and serve alongside your soup with freshly grated Parmesan and the crispy sage leaves

About the Author

Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: Instagram: @annabarnettcooks

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