Jerusalem Artichokes are another of those vegetables which I’ve bought a few times before, only to leave until they rot in the cupboard, so I’m quite pleased I’ve eventually got round to using them!

I was thinking of roasting the Jerusalem Artichokes, maybe with some garlic, and having them with some pasta, but I didn’t have any other vegetables to roast as well, so decided on soup instead.

I used 2 large and 2 small artichokes, which I peeled and sliced. Before adding them to the pan, I gently fried a chopped onion and 1 clove of garlic. After a quick stir of the artichoke, onion & garlic, I added 750 ml of veg stock, although I made it fairly weak because I didn’t want it overpowering everything else.

Cover and cook for about 10-15 minutes, liquidize and stir in a couple of tbsp of cream. To serve, I added some chopped chives and a couple of sprigs of parsley, which liven the soup up a bit, as well as adding some much needed colour. 

Soup is probably not in the minds of many people in April, but the Jerusalem artichokes are low in density and not too strong in flavour, which I think works pretty well at this time of year.