Jerusalem Artichoke and Leek Soup with Oyster Beignets

11:13 pm on 12 June 2009

(Serves 6)


  • 1 onion (sliced)
  • 50ml olive oil
  • 4 cloves garlic
  • 1 small leek finely sliced
  • 12 jerusalem artichokes (peeled and sliced)
  • 2 litres of chicken stock
  • 100ml cream ( whipped to soft peak) or crème fraiche
  • 100ml light olive oil for frying
  • 18 oysters (shucked)
  • salt and pepper to taste

Beignets Batter:

  • 3/4 cup flour
  • 3/4 cup potato flour
  • 1 tsp baking powder
  • 1 & 1/2 cups iced water
  • 1/2 tsp oil
  • salt and pepper


Mix dry ingredients, then add water, oil and seasonings.

Leave to stand for 1/2 hour.

Method for soup

Saute onion,leeks and garlic in olive oil until soft (approx 3 minutes). Add peeled and sliced artichokes and cook for 2 minutes longer. Then add chicken stock, cook for 15 minutes, or until artichokes are cooked.Season with salt and pepper. Puree in a blender, adding soft whipped cream. Pour into soup bowl. Serve with oyster fritters and sauteed leeks garlic.

Oyster fritters

Lightly flour oysters, then dip in batter. Cook in oil heated to 180C until golden brown.

From Afternoons with Jesse Mulligan

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