Chris Erasmus’s Jerusalem artichoke soup Recipe - EatOut

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

All the Eat Out star restaurants for 2025 Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Chris Erasmus’s Jerusalem artichoke soup

This recipe for silky Jerusalem artichoke soup comes to us from executive chef of Pierneef à La Motte in Franschhoek. Finding these fragrant roots might be tricky, but the recipe is simple and satisfying.

Ingredients

1 tablespoon olive oil

1 teaspoon freshly picked thyme leaves

1 kg, peeled and sliced Jerusalem artichokes

2 diced onions

2 finely chopped garlic cloves

a pinch of ground coriander

2 teaspoons sea salt

1/4 teaspoon black pepper

3 litres good chicken or vegetable stock

250 ml cream

Method

Heat the oil over medium heat and add the thyme, Jerusalem artichokes, onion, garlic and spices.

Place a lid on top and steam until just tender.

Add the stock and cream and bring to a boil. Blend until smooth and pass through a sieve.

Check seasoning and serve with crusty bread. Chef Chris likes toasted pot bread.

If you like the sound of this, visit Pierneef à La Motte in Franschhoek and read about Chris Erasmus’s favourite restaurants.

Leave a comment Cancel reply

Promoted Restaurants