Roasted Jerusalem Artichoke Soup

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Place the artichokes and sweet potato into a baking pan and dot with 3 tbsp of the butter. Roast for 30 mins, until golden brown.

3. 3

   Melt the remaining 1 tbsp butter in a large saucepan on medium heat. Cook the onion, garlic and celery for 5 mins, until softened.

4. 4

   Add the chicken stock and roasted vegetables to the pan. Bring to a boil. Reduce the heat to low. Simmer for 15-20 mins.

5. 5

   Using an immersion blender, puree until smooth. Season. Stir in cream. Serve topped with chives.

* Per serving · 4 servings · Values may vary.

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