Instructions: Place the chopped Jerusalem artichoke in a saucepan and just cover with water.

Add the lemon juice, the oil from the tin of oysters, the butter and the garlic cloves.

Simmer gently until the artichokes pieces are tender.

Liquidise and then sieve all these ingredients, together with the cooking water.

Taste the soup, adjust the seasoning and, if necessary, thin out a little milk.

Whip the cream and chop the smoked oysters.

Add the oysters to the cream, together with as much chopped parsley as you like.

Serve the soup with Islands of this mixture spooned into the center of each bowl.

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