Jerusalem artichokes are very easy to grow and can be inter-planted with sunflowers, of which they are a variety. The tubers are in season all through winter.
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
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.