Delia'S Jerusalem Artichokes & Carrot Soup

1. 1

   Take a large cooking pot or a steam cooker & heat up on medium. Add some baking margarine or some butter to the pot & let it melt.

2. 2

   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

* Per serving · 4 servings · Values may vary.

No additional tips available.