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Jerusalem artichokes, chicken, onions, butter

Lightly brown 6 bone-in chicken thighs in a little olive or groundnut oil and remove. Peel and roughly chop 700g Jerusalem artichokes and 2 onions. Put them both in the chicken pan with a little oil. Fry for 7–10 minutes till lightly golden, then return the chicken to the pan, add enough water to cover, and bring to a boil and simmer for 30 minutes.

Remove the chicken, reserve 2 thighs for the risotto tomorrow, then slice the meat from the bones of the remaining thighs. Blitz the soup liquid in a food processor or blender. Check the seasoning, then add 25g butter, stir and pour into bowls. Add the chicken to the bowls.

For 2. Soothing soup for today, risotto for tomorrow.

Another idea from the soup