JERUSALEM ARTICHOKE SOUP
Prep time 15 mins Cooking time 1 hour Serves 4 50g butter 2 medium onions, chopped 1 celery stalk, sliced 500g Jerusalem artichokes, sliced 150g potatoes, diced 1 clove of garlic 1.5 litres vegetable stock Melt butter in a large saucepan over a medium heat. Add onion and celery and cook for about 5 minutes, stirring occasionally until soft but not brown. Add artichokes, potatoes and garlic, stir well and pour in the vegetable stock. Bring to the boil, reduce the heat to simmer, add 1 tsp of salt and cook covered for about 40 minutes, until all of the vegetables are tender. Blend the soup with a hand blender or a food processor until silky smooth. Season with more salt if needed, and some black pepper.