Simple Carrot and Artichoke Soup

This recipe is great, really simple and full of flavour. Also Jerusalem  artichoke's are in season, I have to admit that I have never cooked them before so this is a nice simple way to start using them.


Ingredients:

• 450g carrots
• 700g  Jerusalem artichoke's
• 75g butter
• 1 medium onion chopped
• 3 celery stalks chopped
• 2 1/2 pints of chicken stock
• Salt and pepper
• Chopped parsley
• Crème fraîche or cream to finish

Method:

1. Peel the artichokes and soak them in salted water so they do not colour. Peel and chop the carrots and set aside.
2. In a large saucepan melt the butter and cook the onion and celery for 5  minutes, then add the carrot and artichoke. Cook with the lid on for 10 mins so the juices release from the vegetables.
3. Add the stock and put the lid back on for 20 minutes - it should be simmering and hot with the vegetables soft (you can test them with a knife).
4. Liquidise the soup with a hand blender or in a food processor. Return back to the pan and season and warm through for serving.

Serve with a swirl of crème fraîche and chopped parsley and crust bread! Perfect.