Jerusalem Artichokes are just coming into season at the moment. This inexpensive yet delicious vegetable has a sweet, nutty flavour, and lends itself perfectly to soup making. Contrary to what its name suggests, the Jerusalem Artichoke originates from North America, and is famed for its vitamin C, phosphorus, potassium and iron content.

I thought I’d share one of my favourite winter recipes, ‘Jerusalem Artichoke Soup’. It just wouldn’t be the same without chopped walnuts, which give the artichokes an added luxurious kick.

Ingredients

3 knobs of butter
3 large cloves of garlic, finely chopped
1 large onion, finely chopped
750g Jerusalem artichokes
A generous handful of thyme leaves
1.1l of stock, vegetable or chicken
155g crème fraiche
350ml milk
Salt and pepper
200g walnuts, roasted for approx 10mins in an oven at 200c, so the skins rub off easily

Instructions

1) In a large pan melt the butter and gently fry the onion and garlic for 5-10 minutes.

2) Add the chopped artichokes and thyme and cook over a gentle heat for another 10 minutes.

3) Add the stock, 2/3rds of the walnuts and bring to the boil. Simmer for approx 30 minutes until the artichokes are tender.

4) Remove the soup from the heat, allow to cool, then liquidize.

5) Add the crème fraiche and milk, and season to taste. Reheat gently being careful not to boil.

6) Serve with remainder of the walnuts chopped up on top and garnished with a sprig of thyme and a swirl of cream.

I do hope you enjoy it!