Jerusalem Artichoke Soup

Ingredients

• 600g (1lb 5oz) Jerusalem artichokes, peeled
• 1 litre (2 pints) stock or water
• Juice of 1 lemon
• 1 onion, chopped
• 1 clove of garlic, crushed
• 1 tsp salt
• Black pepper
• 4 tbsp single cream, optional
• 2 tbsp parsley, chopped

Serves 6-8

Method

1. Place the artichokes into the stock, or water, and add the lemon juice. Tip in the chopped onion and garlic, then season. Bring to the boil and simmer for 5 minutes.
2. Transfer to the simmering oven for 30–40 minutes. Remove from the oven and liquidise the soup until it is smooth. Add the cream, if using, check seasoning and reheat. Stir in the chopped parsley and serve.