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Serves 4

300g (11oz) Jerusalem artichokes

1 large shallot

1 small potato

4 tbsp extra-virgin olive oil

1 clove of garlic, peeled and crushed

500ml (18fl oz) Vegetable Stock (see page 218)

3 rashers of smoked streaky bacon

110ml (4fl oz) double cream

Salt and black pepper

Crusty bread, to serve

Jerusalem artichokes are the roots of a plant related to the sunflower. They come into season very early in spring, sometimes even earlier, at the tail end of winter. Despite having the same name, the globe artichoke comes from a completely different plant and isn’t in season until the summer. Jerusalem artichokes make excellent soup; I also love them in purées, salads or simply sautéed.

Peel the artichokes, shallot and potato and chop into 1cm (½in) cubes. Set a large, heavy-based saucepan over a medium heat and add 2 tablespoons of olive oil. Tip in the vegetables and fry gently for 2–3 minutes, without browning.

Add the garlic and pour in the vegetable stock. Bring to the boil and cook for 8–10 minutes or until the artichokes and potato are cooked through and soft.

Meanwhile, heat the grill to high and grill the bacon on both sides until crispy, then set aside. Once cool, cut into pieces.

Add the cream to the soup, bring back up to the boil and cook for another 2–3 minutes. Remove the pan from the heat, then pour the soup into a blender and puree until smooth. Alternatively, puree the soup using a held-held blender.

Return the soup to the pan, reheat gently and add salt and pepper, to taste. Pour the soup into bowls and sprinkle with small pieces of the bacon. Drizzle with the remaining olive oil and serve with fresh crusty bread.