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Healthy Jerusalem Artichoke + Celeriac Soup

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Ingredients
  

  • 700 g jerusalem artichokes diced*
  • 500 g celeriac peeled and diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 30 g unsalted butter or oil
  • 1.25-1.5 ltrs vegetable or chicken stock**
  • 50 ml single cream
  • chopped chives to serve

Instructions
 

  • Place the diced artichoke and celeriac in a bowl of cold, salted water.
  • In a pot over a low heat, melt the butter and sautée the onions and garlic until translucent, but not browned, about 8 minutes.
  • Drain the vegetables, and add to the pot with a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften.
  • Add the stock, and bring to a boil. Reduce the heat, and simmer gently for 20-25 minutes, until the vegetables are tender.
  • Blend until smooth.
  • Add the cream, and reheat gently. Divide between bowls, drizzle over with some extra cream, and top with chives to serve.

Notes

* you might want to peel them, if they have really thick skins, but mine were all small, and just needed a good scrubbing
** I added a bit less stock initially, to make sure it was as thick as I liked once the cream was added. Feel free to adjust to your taste.
Recipe found in the November 2017 Waitrose Food magazine