Serves 6

2.5kg jerusalem artichokes, scrubbed but unpeeled

300g unsalted butter

1.5 litres light chicken stock

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BACKGROUND

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• Chickpea with mint and garlic soup

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• Cream of fennel soup

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1 sprig of thyme

2 bay leaves

½ onion, peeled

200g baby spinach, finely sliced

Juice of 1 lemon

First, roughly chop the artichokes and place in a pan with 250g butter. Cook on a low heat until the butter has melted, then cover and simmer gently for 2½ hours, or until the artichokes are very soft, stirring occasionally. Blend the artichokes in a liquidiser or food processor, then push through a fine-meshed sieve. This is your base for the soup.

In another pan, bring the stock to the boil and add the herbs and onion. Let it all simmer for 20 minutes, then pour the liquid through a fine sieve. Return the artichoke purée to a pan and whisk in some of the strained cooking liquid, forming a soup to your desired consistency. Season to taste.

Melt 50g of butter in a separate pan, add the spinach and heat until it has wilted. Divide the spinach between six bowls, pour over the soup and add a splash of lemon juice.

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