600g (1lb 5oz) Jerusalem artichokes, peeled
1 litre (2 pints) chicken stock or water
Juice of 1 lemon
1 onion, chopped
1 clove of garlic, crushed
1 tsp salt
4 tbsp single cream, optional
2 tbsp parsley, chopped
Jerusalem artichokes are very easy to grow and can be interplanted with sunflowers, of which they are a variety. The tubers are in season all through winter.
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, 3 and 4-oven AGA
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.
If you like this recipe, you may also like Quick and Easy Mushroom Risotto