Recipe for Jerusalem Artichoke Soup with Crispy Croutons

Serves 8-10.

Jerusalem artichokes are a sadly neglected winter vegetable. They look like knobbly potatoes and are a nuisance to peel, but if they are very fresh you can sometimes get away with just giving them a good scrub.

Not only are they a smashing vegetable but they are also delicious in soups and gratins.

They are a real gem from a gardener’s point of view because the foliage grows into a hedge and provides shelter and cover for both compost heaps and pheasants.

55g (2oz) butter

560g (1¼ lb) onions, peeled and chopped

225g (½ lb) potatoes, peeled and chopped

1.15kg (2½ lb) artichokes, peeled and chopped

Salt and freshly ground pepper

litre (2 pints) light chicken stock

600ml (1 pint) creamy milk, approx

Garnish: Freshly chopped parsley Crisp, golden croutons

Melt the butter in a heavy-bottomed saucepan, add the onions, potatoes and artichokes. Season with salt and freshly ground pepper, cover and sweat gently for 10 minutes approx. Add the stock and cook until the vegetables are soft. Liquidise and return to the heat.

Thin to the required flavour and consistency with creamy milk, and adjust the seasoning.

Serve in soup bowls or in a soup tureen. Garnish with chopped parsley and crisp, golden croutons.

Note: This soup may need more stock depending on thickness required.