This blissfully simple soup is one of the best that winter has to offer. Jerusalems have such a sexily earthy taste, I often wonder if they had a wild romp with truffles in an earlier life.

Makes more than enough for 4

1.2kg jerusalem artichokes, peeled and sliced
100g butter, plus a knob extra
2 medium onions, peeled and finely chopped
1 stick of celery, finely chopped
2 cloves of garlic, crushed
2 litres of decent chicken stock
Salt and pepper
100ml double cream
2 handfuls of parsley, finely chopped

As you peel and slice the artichokes, drop them into a bowl of water into which you’ve squeezed half a lemon – it stops them going brown.

Melt the 100g of butter in a big saucepan and gently cook the onion, celery and garlic until they soften. Don’t let them brown. Add the sliced jerusalems and the stock. Bring to the boil, then simmer for 30 minutes or until the jerusalems are totally soft. Take off the heat and, using a blender or stick blender, whizz until smooth. Season, stir in the cream and parsley and the extra knob of butter, and serve – it will be hot enough. If you want to reheat it, don’t let it boil.

A scattering of croutons is a nice thought, though not an entirely necessary one. Ditto, a splash of truffle oil or even a few slivers of truffle – if you happen to have one knocking around.

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