Anyway, here's the recipe, should you find yourself with similar bucketfuls, or maybe just a few slightly cleaner specimens in your veg box, (they are, as James Martin always says, bang in season now)
large knob of butter
1 Onion chopped
3 pounds/1.5kg of Jerusalem Artichokes
2pints/1 litreof chicken stock
half pint/250ml of milk
grating of nutmeg
swirl of cream
Melt the butter in a frying pan
yes, I know you know what melting butter looks like, but I thought this picture looked rather delicious......
Anyway, add the chopped onion, and the peeled and roughly chopped artichokes and fry gently without browning for a few minutes.
Add the chicken stock, cover, and simmer until soft, I think it took about 20-30 minutes. Add the milk, then tip everything into the food processor, or blender, and blend until smooth. Return to saucepan, season with salt, pepper and a little nutmeg, and ladle into bowls and stir in a little cream, in a swirly cheffy sort of way. This is a lovely homespun soup, but good enough for a dinner party too. Do try it.