Looking like a cross between ginger and a weird, knobbly potato, Jerusalem artichoke is not the prettiest vegetable on the block. It does, however, make a very fine soup, especially if you roast it first.
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Ingredients
600 gram jerusalem artichokes, peeled and cut into even chunks
500 gram sweet potato, peeled, cut into even chunks
60 gram butter
1 onion, sliced
1 clove garlic, thinly sliced
1 stick celery, finely chopped
1/75 litre chicken stock
salt and pepper
1/2 cup cream
chives, to serve
Method
1. Preheat oven to 200°C (180°C fan-forced).
2. Place artichokes and sweet potato into a baking tray; dot with 2/3 of the butter. Roast 30 minutes, until golden brown.
3. Melt remaining butter in a large pan over a medium heat; add onion, garlic and celery. Cook 5 minutes, until softened.
4. Add chicken stock and roasted vegetables to pan. Bring to the boil, then reduce heat to low. Simmer 15-20 minutes.
5. Using a hand blender, puree until smooth. Season with salt and pepper. Stir in cream. Serve topped with chives.
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