android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Serves: 4

Jerusalem Artichoke Soup

Prep Time
30 min.
Cooking Time
30 min.
Prep Time
30 min.
Cooking Time
30 min.


Artichoke 346X318
  • 1kg Jerusalem artichokes
  • 1 onion
  • 2 cloves of garlic
  • 100g bacon or chorizo
  • 6 sprigs of thyme
  • 1/2 a bunch of chives
  • 4 tbsp olive oil
  • 1500ml chicken stock
  • Salt and pepper
  • 100ml whipping cream
  • 2-4 tbsp apple cider vinegar


    A delicious, piping hot autumn and winter dish with a delicious nutty flavour.

    In the kitchen:
    • Peel the Jerusalem artichokes and cut them roughly into cubes. 
    • Peel and chop the onion and garlic. 
    • Chop the bacon or chorizo into small cubes. 
    • Rinse the thyme sprigs. 
    • Rinse the chives and chop it finely.
    At the barbecue:
    • Prepare the barbecue for indirect heat – approx. 220°C. Using a charcoal barbecue you need just under half a chimney starter of lit Weber briquettes. 
    • Place the cast-iron Wok or Dutch Oven on the GBS Cooking Grate. Put the lid on the barbecue and allow it to heat up for 5-8 min. 
    • Sauté the bacon or chorizo in the hot wok, then remove and set aside. 
    • Now add olive oil and sauté the Jerusalem artichokes in the wok for a couple of minutes. Add the onions, garlic and thyme sprigs. 
    • Rearrange the barbecue to indirect heat – approx. 180°C. If using a charcoal barbecue you need to remove some briquettes to lower the temperature. 
    • Add the chicken stock to the wok and let the soup simmer for 10-15 min. until the Jerusalem artichokes are tender. 
    • Remove the wok from the barbecue – remember to close the lid of the barbecue – and pour the soup into a container so you can give the contents a whiz with a handheld blender. Pour it back into the wok and put it back on the barbecue. Then add the cream and heat the soup through for a couple of minutes. 
    • Season to taste with salt, pepper and vinegar. Sprinkle with the crispy chorizo/bacon and finely chopped chives.

    Tip: Serve with bread and a few drops of a good olive oil on top.


What do you need?

Recommended Tools