Artichoke Soup with Fresh Parsley

• 2 lb (1 kg) Jerusalem artichokes
• 1 medium onion

Peel the artichokes under cold water, which has been acidulated with a little vinegar or lemon juice. This helps to prevent any discolouration of the vegetables after they are peeled. Cut up any large artichokes. Peel and finely chop the onion.

Heat the butter in a saucepan, add the onion and the artichokes. Cover, and cook very gently for about 8–10 minutes – do not allow to brown. Add