Jerusalem Artichoke Soup with Fresh Oysters


Yield – 4 portions



2 LB Jerusalem artichokes

½      lemon

1 ea.  onion, medium, diced

1 ea.  leek, washed and chopped

4 ea.  garlic, cloves, minced

5 cu  chicken stock

1 ea.  bay leaf

2 ea.  thyme sprigs

4 oz  heavy cream

1 dz. oysters, shucked and dried




  1. Cover artichokes with cool water. Squeeze lemon into water and add to pot.    Bring to boil and simmer until tender.  Strain, cool  and peel.
  2. Sweat onions, leek and garlic in olive oil until tender.
  3. Add chokes, stock, bay leaf and thyme. Bring to boil and lower to simmer.  Cook until tender – 10 to 15 minutes.
  4. Remove bay leaf and thyme sprigs. Purée in blender.  Add cream and season with salt and pepper to taste.
  5. Season shucked and dried oysters with salt and pepper. Sauté briefly in hot pan in olive oil.
  6. Garnish each serving of soup with three oysters.

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