Jerusalem Artichoke and Celeriac Soup

Ingredients:700g Jerusalem artichokes, peeled and diced500g celeriac, peeled and diced30g unsalted butter1 onion, chopped1.4 litres fresh vegetable stock50ml single cream2 tablespoons chopped chivesServes: 4 Method:1 Put the diced Jerusalem artichokes and celeriac in a bowl of cold, salted water.2 Melt the butter in a large saucepan and cook the onion gently until soft and translucent.3…