There are many ways to enjoy Jerusalem artichokes, but soup is one of the easiest ways to create something wonderful with them. Cooking them gently with onions brings out their sweet, earthy and slightly smoky notes. You can serve the soup simply as it is, or make a quick pesto to drizzle over the top. Crispy pancetta and Parmesan shavings are also good garnishes.

Serves 6
A good knob of butter
1 medium onion, finely chopped
800g of Jerusalem artichokes, peeled and cut into 2cm cubes
800ml of vegetable stock
60ml of cream
Sea salt and ground black pepper

For the rocket pesto:
A generous handful of rocket
A small handful of pine nuts
A small handful of freshly grated Parmesan cheese
6-8 tablespoons of extra virgin olive oil
Sea salt and ground black pepper

Place a medium pot over a medium high heat and melt the butter until it begins to foam.

Add in the onion and sweat for 6 minutes until tender. Add in the Jerusalem artichoke cubes, cover with a lid and allow to cook for 10 minutes, stirring occasionally.

Pour in the stock and bring to the boil. Cook for 15-20 minutes until the Jerusalem artichokes are tender when pierced with a fork.

Remove the pot from the heat and using a hand blender, blitz until completely smooth. If you find the soup is too thick, add a little boiling water, to loosen it. Season with sea salt and ground black pepper.

Pour in the cream and continue to blitz until the soup is frothy.
Serve straight away drizzled with rocket pesto.

For the rocket pesto:
Place all the ingredients in a mortar and pestle and bash until you have a smooth mixture. Taste and season with sea salt and ground black pepper. Add a little extra oil if you prefer a looser pesto.