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This is a slight variation on a traditional chowder. The artichokes give the soup a very smooth and subtle flavour.

Serves 4

Juice of ½ a lemon

500g/1lb 2oz Jerusalem artichokes, peeled and coarsely chopped

1 small onion, finely chopped

1 large baking potato, peeled and chopped into small cubes

1 leek, severely trimmed and finely chopped

1 tablespoon cold pressed extra virgin olive oil

1 teaspoon fresh thyme leaves

1 bay leaf

1 litre/4 cups hot allergy-free vegetable stock (bouillon)

A sprinkling of grated nutmeg

Sea salt and freshly ground black pepper

1 heaped tablespoon chopped fresh parsley leaves

Squeeze the lemon into a bowl of cold water and as you peel and chop the artichokes, submerge them in the water to prevent discolouration.

Gently cook the onions, potatoes and leeks together in the oil in a pan over a low heat. Do not let them brown and ensure that they are softened before adding the thyme, bay leaf and artichokes. Cover with the stock (bouillon) and simmer for 40 minutes or until the artichokes are soft. Let the soup cool and then purée in a blender until smooth. Transfer the soup back to the pan and cook for a further 5 minutes over a medium heat stirring all the time.

Season to taste with nutmeg and pepper, and remove from the heat. Serve sprinkled with the chopped parsley. This soup is very long-suffering and can be reheated again over several days, but sprinkle it with a little fresh parsley each time. (Always cool the soup, cover and chill in the refrigerator.)