This vegetable has a curious and rather unhelpful name as it’s neither from Jerusalem nor, in fact, an artichoke
– it’s actually a tuber of a variety of sunflower. Lumpy ones are fine, but avoid ones that are bruised or squishy. Use them in this smooth, comforting soup from contributing editor and BBC chef Tom Kerridge.
Truffled Jerusalem artichoke soup
For a lighter option, switch out the double cream for semi-skimmed or dairy-free milk. For added indulgence, top with lightly fried leftover roast goose or turkey.
Heat 50g butter in a large saucepan. Fry 2 sliced onions and 1kg peeled, sliced artichokes for 10 mins until the artichokes have softened. Add 1 litre chicken stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender. Tip everything into a food processor with 100ml double cream and purée until smooth. Season with a few drops of truffle oil and some salt. Transfer to a saucepan to keep warm (or reheat when needed). Serves 4.