Jerusalem artichoke & horseradish soup

• Jerusalem artichokes↗650g 650g

  scrubbed

• olive oil↗2 tbsp 2 tbsp
• vegetable stock↗600g 600g
• medium potato↗1 1

  diced

• horseradish↗1 tbsp 1 tbsp

  sauce

• chopped fresh chives2 tbsp 2 tbsp

  plus extra to garnish

• double cream↗4 tbsp 4 tbsp

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.

2. 2

   Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.

3. 3

   Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.