Jerusalem Artichoke

Grab a loaf of crusty bread and try this filling soup for a quick winter supper.

Jerusalem artichoke soup Recipe


olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
800 grams Jerusalem artichokes, peeled and chopped (Garden Organics, Stalls 71-76, I Shed)
500 grams potatoes, peeled and chopped (Potatoes & Things, Stalls 27-28, A Shed)
2 rashes bacon, finely chopped (Vic Meat Supply, Shop 18, Meat Hall)
2 bay leaves (Green Leaf Produce, Stalls 39-42 H Shed)
4 sprigs fresh thyme (Green Leaf Produce, Stalls 39-42 H Shed)
1 litre chicken stock (Corner Chicken Shop, 87-89 Dairy Hall)
3 cups water
salt flakes and freshly ground black pepper (Wood’s Aussie Deli, Shop 41-42, Dairy Hall)


Heat the olive oil in a large saucepan and add the chopped Jerusalem artichokes, potatoes and bacon, and the bay leaves and thyme sprigs.

Cook over medium heat, stirring occasionally, for 5 minutes.

Add the chicken stock and water and cook, uncovered, for 30 minutes.

Before serving, discard the bay leaves and thyme sprigs, and season with salt and freshly ground black pepper.