Jerusalem Artichoke Soup
It doesn't come from Jerusalem and it isn't an Artichoke, but this relative of the sunflower produces tubers that have an amazing smoky flavour and make a stunning soup
Take 10 Jerusalem Artichokes (about the same quantity as two large potatoes), peel them and chop into 2cm cubes
fry one finely chopped onion and one chopped carrot (1cm pieces) for 5 minutes on a low heat.
Then add 1 litre of a light chicken Stock and the Jerusalem Artichokes.
Boil for 12 minutes and then remove from the heat. Now simply liquidize in a blender. Serve with soft white bread.
This Pea Soup is a great starter. Follow on with a roast chicken.
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