This is one of my favourite soups and since we have a patch of Jerusalem Artichokes in the garden it is a popular way of using them. This soup recipe is also from Delia’s Vegetarian Collection. This and the pumpkin and sweetcorn soup are probably the only two soup recipes I’ve tried so far from this book.
Ingredients
- 450g carrots
- 700g Jerusalem artichokes
- 3 celery stalks
- 75g butter
- 1 medium onion peeled and roughly chopped
- 1.5 litres hot stock made from Marigold Swiss vegetable bouillon powder
- Salt and freshly milled black pepper
To garnish
- 2-3 tablespoons creme fraiche
- flat leaf parsley
Instructions
- Peel and de-knob the artichokes, as you peel them cut them into rough chunks and pace in a bowl of cold salted water to prevent them from discolouring.
- Scrape the carrots and slice them into largish chunks.
- Roughly chop the celery.
- Melt the butter in a pan and soften the onion and celery for about 5mins on low heat.
- Drain the artichokes and add them to the pan, along with the carrots. Add some salt and keeping the heat low put a lid on and let the vegetables swear for 10 mins to release their juices.
- Pour in the stock stir well and simmer very gently for another 20mins until the vegetables are soft.
- Blend soup and check seasoning.
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