- Preparation: 15 minutes
- Cooking: 20 minutes
- Portions: 6-8 portions, depending on the quantity of stock used
- Food sources: The Larder at Burwash Manor (artichokes, oil); Mayflower Organics at the Cambridge market on Sundays
- 1 red onion
- 3 sticks of celery
- 700g fresh Jerusalem artichokes (weight before peeling)
- 450g carrots
- 1.5 litres hot vegetable stock (I made mine, but you could use stock cubes)
- A splash of creme fraiche (optional)
- A handful of parsley
- Sling a medium, roughly chopped onion into a large saucepan, along with three sticks of celery and soften in butter/oil on a low heat for five minutes.
- Add the Jerusalem artichokes and carrots to the mix and let the veg sweat for a further ten minutes (put a lid on the pan)
- Add the hot vegetable stock, and simmer on a low heat for 20 mins, or until the vegetables are soft.
- Liquidise, and reheat very gently (seasoning to taste)
- Add creme fraiche and parsley to garnish (I couldn’t find either locally and didn’t have time to shop around, so i left this stage out)