Jerusalem artichoke soup from Winter Food by Jill Norman

Name: Jerusalem artichoke soup from Winter Food by Jill Norman
Ingredients: salt and freshly ground black pepper; 200ml single cream; 2 dried horn of plenty mushrooms per serving, crumbled, to garnish; pinch of nutmeg; 1 onion, chopped; 1 litre vegetable or chicken stock, or water; 750 g Jerusalem artichokes, peeled and thickly sliced; 80 g butter

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Jerusalem artichokes are an underrated vegetable, perhaps because some people suffer wind problems from eating them. Long, slow cooking helps reduce that problem. This delicately flavoured, pale so...

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