Jerusalem Artichoke Soup

Roasted Jerusalem Artichokes

SERVES 4 AS A SIDE DISH

700g Jerusalem artichokes, scrubbed and washed under cold water

2tbsp olive oil

1tsp thyme (I used my own thyme dried at home)

1tbsp runny honey Seasoning to taste ● Heat the oven to 180°C/gas 4.

● Cut the artichokes into small chunks then put these into a roasting dish. ● Pour over the olive oil and add the thyme and honey. Mix well together.

● Cook for 25-35 minutes or until tender – it all depends upon the size of the chunks.

● Before serving grind over some fresh black pepper and salt to taste.

● Try not to scrub off all the skin as it adds extra texture and taste.

SERVES 4

1tbsp olive oil 25g butter 1 medium peeled and chopped onion 1 crushed clove garlic 900g peeled and thinly sliced Jerusalem artichokes 900ml vegetable or chicken stock 60ml double cream (optional)

1-2tbsp chives, washed and finely chopped

Salt and black pepper to taste

● Heat the oil and butter in a large saucepan. Add the onion and garlic and cook over a low heat until the onion has softened.

● Add the Jerusalem artichokes, mix together and toss around in the pan.

● Cook for a minute then add the stock. Bring to the boil and simmer gently for 20 minutes or until the artichokes are tender.

● Remove from heat and cool. Blend the soup until it is smooth.

● Add the cream and check the seasoning. Gently reheat – do not bring to the boil.

● Serve topped with the chopped chives.

● Crispy bacon crumbled over the top really is delicious.

The Jerusalem artichoke is related to the sunflower family