Three ways with Jerusalem artichokes ...

… SOUP

SERVES 6 light chicken or vegetable stock fresh, cube or concentrate made up to 1 litre

Jerusalem artichokes 500g, washed then peeled (keep the peelings) and finely sliced

double cream 284ml carton

chives a few strands, chopped

Heat the stock in a large pan, add the peelings and simmer for 20 minutes to add extra flavour, then sieve. Add the Jerusalem artichokes to the stock. Once it’s simmering, add the cream and season. Cook the artichokes until soft, purée the lot in a liquidiser, then sieve. Sprinkle with chives before serving.