- 200ml/8fl oz boiling water
- ½ chicken stock cube
- 1 lemon, juice only
- 1 shallot, finely chopped
- 25g/1oz butter
- 5 Jerusalem artichokes, peeled and finely diced
- 4 parsley stems, chopped
- salt and freshly ground black pepper, to taste
- olive oil, to drizzle
- Add all of the ingredients to a saucepan and simmer for eight minutes, until the Jerusalem artichokes have softened.
- Place into a food processor and blend until smooth.
- To serve, pour into bowls and drizzle with a little olive oil.