As they are dug up and washed ready for peeling

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 Fennel bulb chopped
2 pints Vegetable stock
Salt and Pepper to taste
Nutmeg
4 tablespoons of cream are an optional extra

To make the soup

Add the vinegar to a bowl of cold water large enough to put the artichokes in when peeled.
(This helps to stop the artichokes from becomming discoloured after peeling.)

Add the butter to a large pan and melt

Add the onion, garlic, celery and fennel and saute until the onion is transparent.

Add the artichoke and potato and cook for a further 10 minutes.

Add the vegetable stock and simmer until the vegetable are soft.

Season to taste and add some grated nutmeg.

Whizz until complete smooth and if you are adding cream do so now.