Smokey Jerusalem artichoke soup

Ingredients

500g Jerusalem artichokes, scrubbed

2 tbsp olive oil, plus extra for frying

300g potatoes, peeled

1 tbsp butter

1 onion, peeled & diced

1 clove garlic, peeled & minced

1 tbsp smoked paprika, plus extra for serving

1 litre stock

1 tbsp parsley, chopped, plus extra for serving

Directions

1. Pre-heat oven to 200C.

2. Put all but one artichoke in a roasting tin. Coat in oil and roast for 20 mins. When cool enough to touch, peel and discard the skins.

3. Chop the peeled artichokes and potatoes into similar size chunks.

4. In a large saucepan, melt the butter and add the onions and garlic. Saute for 4-5 mins, until softened, then add the paprika.

5. Cook for 30 secs, then add the stock, artichokes and potatoes. Bring to the boil and simmer for 20 mins.

6. Meanwhile, slice the remaining artichoke finely, and fry (in batches if necessary) for about 5 mins until lightly golden. Drain on a paper towel once done.

7. Add the parsley to the soup, liquidise, and then season to taste.

8. Divide the soup between bowls. Garnish with the fried artichoke, parsley, and a dusting of paprika. Enjoy!