Ingredients For 6-8 servings
1 lb carrots
1 lb 8 oz Jerusalem artichokes (weight before peeling)
3 oz butter
1 medium onion, peeled and roughly chopped
3 celery stalks, chopped
2.5 pints hot vegetable stock made with Marigold Swiss bouillon powder
Salt and freshly ground pepper
6-8 teaspoons creme fraiche
Fresh flat-leaf parsley
Start by peeling and deknobbling the artichokes and as you peel them, cut them into rough chunks and place them in a bowl of salted water to prevent them from discolouring. Then, scrape the carrots and slice them into largish chunks.
Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes keeping the heat fairly low.
Next, drain the artichokes and add them to the pan, along with the carrots. Add some salt and, keeping the heat very low, put a lid on and let the vegetables sweat for 10 minutes to release their juices.
After that, pour in the hot stock, stir well, put the lid back on and simmer, very gently, for a further 20 minutes, or until the vegetables are soft.
Now liquidise the soup in 2 batches, then return it to the pan. Taste to check the seasoning and reheat very gently until it just comes to simmering point.
Serve the soup in heated soup bowls, each one garnished with a swirl of creme fraiche and a few leaves of flat-leaf parsley.
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