Jerusalem artichokes are a perennial vegetable that grow very easily on the allotment. I inherited mine with my plot and every year I look forward to being able to dig them up for this winter soup adapted from Delia Smith’s recipe.
500 g carrots
700 g Jerusalem artichokes (weight before peeling)
75 g butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
1.5 litres (2½ pints) hot chicken or vegetable stock (I used Marigold Swiss vegetable bouillon powder
salt and black pepper
6level teaspoons crème fraîche
handful of fresh parsley
Peel the artichokes and slice them (1 cm slices). Place them immediately into a bowl of cold salted water to stop them discolouring.
Scrape the carrots and cut them into slices the same size as the artichokes..
Soften the onion and celery in the butter or oil for 5 minutes but don’t let them brown.
Add the carrots and artichokes to the pan with some salt and, keeping the heat very low, let the vegetables sweat for 10 minutes.
Pour in the hot stock and continue to cook for another 20 minutes or until the vegetables are soft
Use a hand-held blender to liquidise the soup and check the seasoning.
Before serving, garnish with chopped parsley and spoonful of crème fraiche.