Lunch yesterday, was Jerusalem Artichoke soup. Easy to make and tasted delicous. I figured lock-down was as good a time as any to see if there was any gaseous after effects..... I can report that it certainly wasn't as bad as I thought it was going to be.
Saute 3 cloves of chopped garlic, 1 large finely chopped onion and 1 stalk of sliced celery in a little olive oil and 50g butter - until translucent. Pour in 1/2 cup of verjuice or white wine and stir. Add 1kg of scrubbed, chopped Jerusalem artichokes and enough chicken stock to cover well. bring to the boil and simmer for about 15 mins, until the artichokes are cooked. Use a stick blender to puree. Add 1/2 cup of milk and bring back to a simmer before serving.
I just wish the local Martinborough bakery had been open for some of their sourdough bagette to serve with it.