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Jerusalem Artichoke and Carrot Soup

Ingredients:

1kg Jerusalem Artichokes

3 celery stalks, chopped

450g carrots (peeled and sliced)

1 medium onion, chopped

75g butter

1.5L vegetable stock

salt and freshly ground pepper to taste

Peel and slice artichokes.

Melt the butter in a saucepan and soften the onion, celery, carrots and artichokes.

Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.

Stir from time to time.

Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.

Liquidise the soup and season to taste.