Creamy artichoke soup with Parmesan skins

Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour – perfect as a starter for dinner

Juice ½ lemon

500g Jerusalem artichokes

2 tsp vegetable oil

25g butter

1 onion, roughly chopped

1 floury potato (about 140g/5oz), such as King Edward, roughly chopped 600ml vegetable stock or chicken stock

3 tbsp whipping or double cream, plus a little extra to serve (optional)

1-2 tbsp finely grated Parmesan (or vegetarian alternative)

1 rosemary sprig, leaves only, finely chopped

1 Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.

2 Melt the butter in a large saucepan, and add the onion, potato and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.

3 Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.

4 Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary. Roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.

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