Jerusalem artichoke soup

Serves four.

1 tbsp butter
2 onions, diced
500g Jerusalem artichokes , peeled and sliced
1 litre chicken or vegetable stock
100g goat’s curd or crème fraiche
1 generous pinch of ground nutmeg

Fry the onions in the butter until soft. Add the Jerusalem artichokes and stock. Bring to the boil and simmer for 30 minutes.  Allow to cool. Puree in a blender or food mixer. Reheat. Mix together the goat’s curd and nutmeg and add a spoonful to each dish.

Margaret Dietsch