Jerusalem Artichoke Soup
2 tablespoons of sunflower oil
1 large onion finely chopped.
2 Celery stalks chopped.
2 large Garlic cloves ,chopped.
900 grams of Jerusalem Artichokes peeled and cut in to small chunks.
1200 ml of vegetable stock.
Salt & Pepper to taste .
Heat the oil in a pan over a low heat add the onion and celery for 5 minutes until they're soft and then add the garlic and sauté for a further minute .
Add the vegetable stock and Jerusalem Artichoke and bring to the boil . Reduce the heat,cover and simmer for 45 minutes whilst the artichokes break down .
After 45 minutes remove from the heat and using an upright blender purée the soup. Season to taste with salt and pepper.
Once cooled this will keep in the fridge for a week .