Jerusalem artichokes are knobbly little winter root vegetables that are very difficult to peel without waste because of their shape. This problem can be overcome by scrubbing them vigorously and leaving their skins on. Alternatively, cut off all the knobbly bits before peeling. Those who know this vegetable sometimes tend to avoid it, as this is one food that can have anti-social wind-producing effect if eaten in any quantity. However, if you mix them with other vegetables when turning them into soup you can diminish this problem without losing that sweet nutty flavour for which it is famed.

YOU WILL NEED 1lb (450g) Jerusalem artichokes – scrubbed and rough chopped ½ lb (225g) carrots – washed and rough chopped ½ lb leeks – washed and fine sliced One medium potato – peeled and rough chopped One medium onion – rough chopped Two cloves garlic – chopped fine 1.5 litres vegetable stock 100 ml double cream 2oz (50g) butter Salt and freshly ground black peppercorns to season.

Method: Melt the butter gently in a large saucepan, and add all the vegetables, keeping the heat low so that they can sweat gently. Stir now and again to avoid them burning on the bottom of the pan. This process will take about 20 minutes.

Add the stock, bring to the boil, them lower the heat so the soup is simmering.

When all the vegetables are really soft, which should take another 20 minutes, remove from the heat and allow to cool a little before zapping them through the liquidiser to obtain a purée.

Season with salt and freshly ground black peppercorns, and adjust consistency if too thick by adding a little more stock.

Return to the saucepan, whisk in the cream and gently bring back to full heat before serving with hot crusty bread.