Jerusalem artichoke and marrow soup

Name: Jerusalem artichoke and marrow soup
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 3 TBSP olive oil (add more if needed); 1 large onion- finely diced; 3 cloves garlic- grated; Black pepper- to taste; 800 g marrow- cut into 1 inch cubes; 500 g Jerusalem artichokes- sliced; 1000 ml chicken stock; Salt to taste; Parsley; Sourdough bread

Diego @kitchenhedgehog

This is my Mum's tasty and healthy soup recipe that she makes on cold days. I love to have it with a round of my mum's sourdough bread especially when it is freshly baked!

Diego @kitchenhedgehog

This is my Mum's tasty and healthy soup recipe that she makes on cold days. I love to have it with a round of my mum's sourdough bread especially when it is freshly baked!

Saved

Ingredients

45 minutes

6 servings

For the soup:
3 TBSPolive oil (add more if needed)
1large onion- finely diced
3 clovesgarlic- grated
Black pepper- to taste
800 gmarrow- cut into 1 inch cubes
500 gJerusalem artichokes- sliced
1000 mlchicken stock
Salt to taste
Optional:
Parsley
Sourdough bread

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Steps

45 minutes

1

Heat a little olive oil in a large pot and the sauté onion and garlic for a couple of minutes and add in the black pepper. Continue Sautéing until softened.
2

Add in your marrow and cook for a few minutes before adding your artichokes.
3

Next, after a couple more minutes, add in your chicken stock (or stock of your choice) and bring to a boil and cook covered for 30 minutes.
4

Finally, blend the soup thoroughly, adjust salt levels if needed and optionally serve with parsley and sourdough bread.