Creamy artichoke soup with Parmesan skins

Ingredients

• juice ½ lemon
• 500g Jerusalem artichokes
• 2 tsp vegetable oil
• 25g butter
• 1 onion, roughly chopped
• 1 floury potato (about 140g/5oz), such as King Edward, roughly chopped
• 600ml vegetable stock or chicken stock
• 3 tbsp whipping or double cream, plus a little extra to serve (optional)
• 1-2 tbsp finely grated parmesan (or vegetarian alternative)
• 1 rosemary sprig, leaves only, finely chopped

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