Delia's Jerusalem Artichokes & Carrot Soup
Ingredients
450 gr of peeled carrots, top & tail removed & cut into rounds
1100 gr of jerusalem artichokes, weighted with peel on, peeled & cut into 2 or 4, placed into a bowl with col
baking margarine or some butter
3 or 4 celery roots & tops, cleaned & cut into little pieces
1 large white onion, peeled & finely diced
1 1/2 liters of a good vegetable stock
Preparation
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When hot & sizzling, add the chopped onion & chopped celery, stir frequently for about 5 minutes. Drain the jerusalem artichokes & add them to the pot. Stir well. Let the vegetables sweat for another 10 minutes on medium heat. When the vegetables are soft, add the vegetable stock & stir well. Turn the heat on high. When the soup is just boiling, I place the steamlid on the cooking pot & let it sit for about 10 to 15 minutes on a high heat or until the air is sizzling very much, makes a lot of noise & then I turn the heat off. Carefully, place the pot on another place on the stovepot. With the help of a wooden spoon, I open the valve of the steamcooker & let the steam slip away! W
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Laddle your soup in nice soup bowls & add a few fresh washed parsley leaves on top! Enjoy!
Tools
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About
Every winter, I make this tasty, thicker winter soup.
It is a lovely recipe from Delia Smith.
It is also a " good for you " soup. It contains jerusalem artichokes, carrots, celery roots , one onion & vegetable stock.
Yield:
1 servings
Added:
Saturday, March 6, 2010 - 8:51am
