LB - Jerusalem artichoke soup (all weights are unpeeled, very approximate and easily scaled up or down depending on whether you can buy the artichokes loose or you have to use set weight punnets ...)
1 onion - roughly chopped 2 or 3 stalks celery - chopped 1lb carrots - scraped and roughly chopped 1lb 8oz Jerusalem artichokes - peeled and chunked
Sweat all the above in about 3oz butter over a very low heat with a little bit of salt and pepper for about 10 mins. Add about 2.5 pints of vegetable stock (made with bouillon powder or stock cube) and bring to simmer. Cook for further 20 mins and until all the veg is nice and soft. Zuzz it all in a blender or with a stick blender until nice and smooth. Add a little more water if it's too thick and adjust seasoning. Serve hot - a little chopped parsley and a dollop of creme fraiche / sour cream or Greek yoghurt is a nice touch.
Respect to Saint Delia🙏👌
Nice peaches Pansy - they look like little sun-burned bums🤭😁
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
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1 onion - roughly chopped
2 or 3 stalks celery - chopped
1lb carrots - scraped and roughly chopped
1lb 8oz Jerusalem artichokes - peeled and chunked
Sweat all the above in about 3oz butter over a very low heat with a little bit of salt and pepper for about 10 mins.
Add about 2.5 pints of vegetable stock (made with bouillon powder or stock cube) and bring to simmer.
Cook for further 20 mins and until all the veg is nice and soft.
Zuzz it all in a blender or with a stick blender until nice and smooth.
Add a little more water if it's too thick and adjust seasoning.
Serve hot - a little chopped parsley and a dollop of creme fraiche / sour cream or Greek yoghurt is a nice touch.
Respect to Saint Delia🙏👌
Nice peaches Pansy - they look like little sun-burned bums🤭😁