Serves 4

Ingredients:
700g Jerusalem artichokes, peeled and diced
500g celeriac, peeled and diced
30g unsalted butter
1 onion, chopped
1.4 litres fresh vegetable stock
50ml single cream
2 tablespoons chopped chives

Method:
1 Add prepared Jerusalem artichokes and celeriac in a bowl of cold, salted water.
2 Melt the butter in a large saucepan and gently fry onion until soft and translucent.
3 Drain the artichokes and celeriac and add to the saucepan. Season with salt and pepper to taste; cook for 5 minutes, stirring regularly so the vegetables don’t stick but have softened slightly.
4 Add the stock and bring to the boil. Cover and simmer for 20−25 minutes; check the vegetables are tender (simmer for a few more minutes if they are still hard).
5 Blend until completely smooth.
6 Return to the saucepan, add the single cream, and reheat gently.
7 Serve with a little extra cream and chives.

Original recipe from Waitrose Food