Jerusalem artichoke broth

I have fond memories of my mother making a version of this soup. This is how I now prefer to make it, the intensity of slow-cooked vegetable sweetness shot through with a balancing measure of white wine vinegar.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


To serve

  • 2 tbsp roughly chopped parsley
  • 6 thick slices baguette (optional)
  • 150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional)