Jerusalem artichoke and smoked trout soup

Peel the potatoes, wash them and put them in a pan with a litre of lightly salted water.

Once boiling, add the Jerusalem artichokes, peeled and washed, and let them cook for a good twenty minutes.

Check they’re done with a knife blade, which should slide very easily into the flesh.

Blitz the soup, add water if needed and serve it with diced smoked trout.