The first frost has fallen and it is cold outside. I want something to warm me up, to comfort me. I can’t stop thinking about soup. I know it’s an old cliché. Soup is one of our go-to foods when we’re a little down and in need of love.

Pumpkins are still in season if you fancy a nice winter warmer.

How about pumpkin and coriander, with a splash of orange juice? Sounds very exotic but that is what we may need now as the temperature continues to drop.

A classic potato and leek would be nice. How about adding some dried dillisk powder into it just before blending?

This would give it a nice umami kick!

Out on Oisín’s Kenny’s farm in Claregalway, there’s plenty of Jerusalem artichokes. As I have told you before, these tubers do not originate in Jerusalem nor are they an artichoke.

Luscious

It is, like many things that we take for granted in our daily lives, a mistake of history.

My very first column for The Irish Times was on Jerusalem artichokes and can still be accessed online. You'll find a few nice recipes there.

Making soup from these knobbly tubers is easy. If want your soup a luscious white, then you’ll have to peel them. I would recommend it. Peel them and pop them into water with a little lemon so they won’t oxidise.

Fry off some diced onion and bacon in some butter. Add in your chopped artichokes and cover with chicken stock. If you want, you can use vegetable but chicken stock offers more comfort on a cold winter’s evening.

At this stage, a little thyme won’t go astray but make sure to take it out before blending.

When the artichokes are soft, add in a generous quantity of butter and cream and blend until smooth. Season to taste with sea salt.

I always pass my soups through a fine sieve to ensure no lumps. Some see this activity as “posh”, but I don’t like when my soup looks like lumpy baby food. I will leave it to yourself to decide on the supposed benefits of passing soup.

Enjoy.