450 gr of peeled carrots, top & tail removed & cut into rounds
1100 gr of Jerusalem artichokes,weighted with peel on, peeled & cut into 2 or 4, placed into a bowl with cold water & some white wine vinegar( to keep the white colour )
baking margarine or some butter
3 or 4 celery roots & tops, cleaned & cut into little pieces
1 large white onion, peeled & finely diced
1.5 liter of a good gluten-free vegetable stock
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. 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! When there is no steam left and it has stopped sizzling, you can open the steamlid. If you don’t have a steamcooker, just cook the veggies al dente. Taste the soup. If you want, add a few grinds of black pepper. Taste again. Now, mix the soup. It is a thicker but lovely soup.
3. Laddle your soup in nice soup bowls & add a few fresh washed parsley leaves on top! Enjoy!
This is also good with some fresh cream poured over the top of the soup!
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