This soup recipe from Rob Krawczyk is easy to make but tastes delicious

"A perfect starter dish for Sunday lunch or as a light lunch in itself"- Rob Krawczyk

Yield: Serves 4


  • 1kg/2lb(1/4)oz Jerusalem artichoke
  • 1 lemon
  • 100ml/4 fl/oz cream
  • 1 pinch salt
  • 4 eggs
  • White wine vinegar, for poaching
  • Olive oil


  1. Peel the artichoke – it’s very much like peeling small potatoes. Fill a bowl with water, cut the lemon and squeeze into the bowl. Place the peeled artichoke in the water as you go to prevent it from browning.
  2. Transfer the artichoke to a pot, fill with water to a level slightly below the artichokes. Keep over a low heat until the artichokes are soft – about 20 minutes.
  3. Place in a blender and blitz until smooth. Add cream gradually to achieve the desired consistency.
  4. To achieve the perfect poached egg, bring a pot of water to the boil, add a glug of white wine vinegar and whisk the water to create a spin. Add the eggs one at a time to the moving water and cook for approximately three minutes.
  5. Remove with a slotted spoon and place on the soup. Add a splash of olive oil and serve with some warm crusty sourdough bread.

TIP: Use a deep pot when poaching the eggs.