• oil
  • onion
  • Jerusalem artichokes
  • vegetable stock
  • potatoes
  • salt
  • pepper
  • nutmeg
  • parsley


Serves 4 to 6.

Finely chop one large onion and fry gently in a large saucepan until soft. Add about 1 1/2 lbs of Jerusalem artichokes and 1/2 lb potatoes, all peeled and diced. Fry gently, stirring, for another few minutes. Pour in two pints of vegetable stock, bring to the boil, cover, and simmer for about 20 minutes – till the vegetables are very soft. Season to taste with salt, pepper and nutmeg. Now sieve, liquidise, or use a mouli. Reheat and serve hot with a sprinkling of parsley in each bowl.