Updated: Jul 9, 2021
It's bloody cold outside.
And when it's blustering and snowing like this, we're fortunate that one of nature's earthiest and ugliest kids, the Jerusalem artichoke, is in season.
I love these roasted with olive oil, salt and pepper, but they also give a warming, filling soup.
So, for two portions you'll need:
c.250g Jerusalem artichokes, scrubbed
1 large potato (I use Maris Pipers), peeled and cubed
c.500ml vegetable stock (stock cube is absolutely fine)
small handful parsley, finely chopped
lots of black pepper
Optional horseradish (1 tsp from the jar or a tiny amount of fresh, grated finely)
Put the artichokes in a dish and drizzle with olive oil, salt and pepper. Bake at 180 degrees for around half an hour, or until they're squashable.
Peel them. This is boring. As long as you've scrubbed them, it doesn't matter if some of the skins come with the flesh - they'll all be blended anyway.
In a medium saucepan, simmer the potato with the stock for 15 minutes until soft.
Strain and save about half the stock in a separate bowl.
Add the artichoke flesh to the potato and blitz with a blender until smooth.
Add the rest of the stock, stirring continuously, until you reach the consistency you'd like your soup to be.
Stir through parsley, and horseradish if using. Serve with a lot of black pepper and a drizzle of olive oil,