Before getting into this recipe, which is incredibly easy, I feel I should mention that peeling these knobbly little tubers is a bit time consuming. They also go brown very quickly, so as soon as they are peeled, chuck them in a bowl of water to which you've added a good squeeze of lemon. But I promise you it is so worth it and it really doesn't matter if you leave a few bits of skin on here and there. So stick on a podcast, or tune into your favourite radio show, and get into the zone. You will forever thank me for this recipe!

Which wine is best to make Jerusalem Artichoke soup?

Any white wine will work in this recipe and as I freeze dregs of leftover wine, I often just use a couple of spoons of this, otherwise just a splash of anything you have handy or the wine you will be drinking with it. If you don't have any white wine, leave it out. (Not my usual advice, but no soup as good as this should go unmade for the sake of a splash.)

Why make soup with wine?

My French father in law always added a splash of wine to his soup at the table, which is not something I'd recommend in its uncooked form, but a splash of wine in the cooking really does have the power to lift the flavours of many humble vegetables. It adds a little acidity and a hint of umami when mixed with olive oil or butter in the dish.

What to drink with Jerusalem Artichoke Soup

I like a slightly fuller bodied white wine with this soup to match its gloriously rich and satisfying flavours. A Chardonnay or Viognier would work well. In terms of red wines, I'd choose something in a lighter style, with earthy undertones to match the earthy flavours of the artichokes. A Loire Red Cabernet Franc, for example, would be ideal.

Mary's recipe

Serves 4

Ingredients

• 1.5 kg Jerusalem artichokes – peel and plunge into a big bowl of water with lemon juice to stop them from browning.  
• A large banana shallot or small onion – not too much – as flavour of artichokes shouldn’t be overwhelmed.
• 1 small garlic clove if you like
• Olive oil and butter
• Chicken or veg stock – I use a cube with enough water to cover the veg in the pan
• A splash of any white wine
• To Garnish
• Fresh croutons or crispy bacon and shavings of parmesan cheese

Method

• Put a tbs of olive oil and about 20g butter into a heavy based pan.
• Add a couple of finely chopped shallots or onion.
• Add a sprinkle of salt to help everything sweat down without browning.
• Sweat it all down at a low temperature with the lid on  – do not allow to brown – check and stir often – about 10 mins.
• Add the peeled artichokes – roughly chopping them into chunks as you go.
• Let them sweat for a couple of minutes – don’t allow to brown.
• Add chicken stock to cover – or veg stock
• Add a splash of white wine.
• Simmer until the artichokes are nice and soft. This takes about half an hour depending on the freshness (and firmness) of the artichokes.
• If using bacon, cut it into small pieces and crisp it up while the soup is cooking.
• Season the soup to taste – I always add black pepper right at the end.
• Blend with a stick blender or liquidiser.
• Serve with the topping of your choice and a good quantity of parmesan shavings or other grated cheese.

To make the Croutons

• Cut some slightly stale bread into 1cm cubes
• Place in a bowl with a good glug of olive oil and a little crushed garlic if you like and mix well.
• Lay the cubes flat on a baking tray in the oven at 180 and cook for about 8-10 mins, turning half way through and never taking your eyes of them. Set a timer! Exact timing will depend on the bread used and your oven.

Make it your own

I've suggested using croutons or crispy bacon as a topping but other ideas might be lightly toasted pumpkin seeds, a sprinkle of fresh parsley, and a dollop of greek yoghurt or creme fraiche.

Bon appetit!