The Jerusalem Artichoke was brought into England  back in 1617 and John Franqueville gave two small tubers to John Goodyear.   The original name for this tuber was  Girasol and then to Girasolem and onto Jerusalem Artichoke,  is actually from North America but grew so well that it is said John Goodyear stocked all of Hampshire, England.  Now being called Jerusalem Artichokes the soup inevitably became Palestine Soup. I have adapted the recipe that I have to suit us by adding potato but you can try using more or all artichoke it’s a matter of taste.  The original recipe called for smoked bacon but as I don’t eat meat I have attempted to give it some of the smoky flavours and umami taste , you may or may not like it but I think it would lack some of the depth the smokiness gives if not used.  Of course if you eat meat then add 2 rashers of chopped smoked rind-less bacon instead. If you have a better option I would be so pleased to try it out too.

To make this soup you need the following ingredients

1lb of  peeled Jerusalem Artichokes and Potatoes (I used half and half)
1 large Onion diced
2 sticks of Celery
1 good sized clove of Garlic
2oz Butter
2 pts or 1 lr stock (not to salty)
1/2 pt or 1/4 lr milk or milk and cream
salt and pepper to taste
12 toasted hazel nuts ground down roughly
1 tablespoon chopped parsley

1teaspoon of Smoked Maldon Salt
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/4 teaspoon of yeast extract
1 teaspoon of good quality soy sauce
The salt,paprika and celery seeds are ground down in a mortise and pestle. The yeast extract and soy sauce are mixed in and then blended with the butter.

Par boil the potatoes and artichokes for 5 mins
Drain and chop
Add the smoked salt mixture to a pan and now add the chopped  potato, artichoke, celery, onion and garlic
Sweat down until all the vegetables are soft
Add the stock and bring to the boil for 5 minutes
Add the milk or milk and cream mix
Whizz to a smooth texture
Serve sprinkle with hazel nuts and chopped parsley.