We have now dug up all the Jerusalem artichokes that were left in the ground as they are about to start growing again and as I had some fennel thought the two would make a lovely combination.  I added  some potato so as it doesn’t taste to ‘earthy’.  The  artichokes give the soup a beautiful silky feel and are really delicious. They are a wonderful vegetable to grow, firstly they are perennial so come back each year on their own and secondly they are extremely versatile and can be used much the same as potatoes. You will need the following 1 teaspoon of Vinegar 8 oz Jerusalem artichokes, peeled and diced 8 oz Potatoes, peeled and diced 1 oz Butter 1 medium Onion peeled and diced 2 cloves Garlic chopped finely 2 sticks of Celery chopped 1 medium … Read entire article »