Jerusalem Artichoke Soup with Rock Ptarmigan

Jerusalem Artichoke Soup

Serves 4–6



  • 200 g Jerusalem artichoke, peeled and chopped
  • 200 g Shitake mushrooms – save some for the salad
  • 1 white onion, chopped
  • 1 cove of garlic, chopped
  • 1 twig of thyme, chopped
  • 1 tbsp butter
  • 1tbsp rapeseed oil, you may also use olive oil
  • 1000 ml chicken stock
  • 100 ml white wine

How to do it

  1. In a pot, soften Jerusalem artichokes, mushrooms, onion and garlic together with the thyme in butter and oil.
  2. Add chicken stock and white wine and cook until all vegetables are soft. Blitz the soup until smooth.
  3. Keep warm until serving.

Fish and Sauce:


  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp rapeseed oil
  • Lichen, deep-fried – optional
  • ½ red onion thinly sliced
  • 100 g fries lettuce
  • 100 g cured and smoked breast of Rock Ptarmigan, thinly sliced

How to do it

  1. In a bowl combine honey, vinegar and oil to make the dressing.
  2. In another bowl combine the remaining ingredients to make the salad.
  3. Add the dressing and combine.
  4. Serve the soup with the salad on the side.


This recipe was made as part of the Swedish Lapland episode.