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JERUSALEM ARTICHOKE AND LEMON SOUP

I find it quite remarkable that these nuggets of gnarly muddiness can result in something so sublime and luxurious as this beautiful dish. It’s like a sophisticated potato soup.

TO SERVE SIX

¹/₂ lemon

750g/1lb 11oz Jerusalem artichokes

3 tbsp beef dripping or 2 tbsp olive oil or butter

4 large carrots peeled and chopped

2 leeks white parts only cleaned, trimmed and chopped

1 parsnip peeled and chopped

500ml/18fl oz beef stock (see page 184)

2 handfuls of chopped fresh mint

zest of 2 lemons finely chopped salt

Fill a bowl with cold water and squeeze the juice from the lemon into it. Peel and chop the artichokes and put into the acidulated water as you prepare them—this prevents them from going brown.

Heat the dripping, oil or butter in a large pan and gently fry all the vegetables for 20 minutes, stirring every now and again.

Add the stock and 1.5 litres/2¹/₂ pints of water to the vegetables, bring to the boil, lower the heat and simmer for 30—40 minutes or until the vegetables are easily squashed with the back of a wooden spoon. Remove from the heat and pour about 500ml/18fl oz of cold water into the pan—this cools it all down so that it is not hot when you purée it.

Whiz the mixture in a blender until smooth. Pour back into the pan reheat and stir through the mint and lemon zest. Season to taste with salt.