It's been some time since I put a recipe online so I'm adding one here for one of our favourite soups - carrot and jerusalem artichoke soup. It can't be simpler and it's so tasty.
Ingredients
450g Jerusalem artichokes, scrubbed and roughly chopped
225g carrots, scrubbed and roughly chopped
2 sticks celery
1 large potato, cubed
1 large onion, chopped
chicken stock (or vegetable stock for vegetarians, but chicken tastes better)
Salt and Pepper, to taste
Heat some oil in the pan, add the celery, onion, potato and artichokes, and fry them to give them some colour and to caramelise them (gives them a nice flavour). Cook for about 3-4 minutes, then add the carrots.
Mix the vegetables up, season with salt and pepper and cover with the stock and simmer until all the vegetables are soft.
When the soup is ready, cool it slightly, and liquidise. If it is too thick, add some more stock or water.
To serve, place in a bowl, add some croutons and some creme fraiche on the surface.