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We grow and cook lots of lovely Jerusalem artichokes at The Loch as they favour a cooler climate. The yellow flowers brighten up the garden while the knobbly tubers are a wonderfully flavoursome and versatile root vegetable. Here’s a recipe for Jerusalem artichoke soup to keep you warm over winter.

Ingredients:

4 large Jerusalem artichokes

50g unsalted butter

2 cups vegetable stock

1/2 tsp lemon thyme

1 tsp lemon zest

2 tbsp lemon juice

1 medium apple

1 tbsp extra virgin olive oil

Pinch of salt flakes & cracked black pepper

Directions:

1. Wash and scrub the Jerusalem artichokes very well and then slice fairly thickly into rounds.
2. Place a large pot over a medium high heat, add the butter and once melted add the artichokes. Toss over a medium to high heat so that the artichokes caramelise slightly. Add the vegetable stock, thyme, lemon zest and sea salt.
3. Continue to cook until the artichokes are very tender. Allow to cool slightly and then process in a blender until smooth, adding the lemon juice and adjusting the seasoning if necessary.
4. Just before serving, slice the apple lengthways into thin rounds, being careful not to cut into the core. Stack a few slices together on a chopping board and then slice them into matchsticks. Place in a small bowl and add a splash of extra virgin olive oil, sea salt, freshly ground black pepper and a squeeze of lemon juice.