Roasted Jerusalem Artichoke Soup - cooking recipe

Ingredients

1 1/3 lbs Jerusalem artichokes, peeled and cut into even chunks
1 lb sweet potato, peeled and cut into even chunks
4 tbsp (1/2 stick) butter
1 None onion, sliced
1 clove garlic, thinly sliced
1 stalk celery, finely chopped
7 cups chicken stock
1/2 cup heavy cream
None None Chopped chives, to serve

Preparation

Preheat the oven to 400\u00b0F.
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.
Melt the remaining 1 tbsp butter in a large saucepan on medium heat. Cook the onion, garlic and celery for 5 mins, until softened.
Add the chicken stock and roasted vegetables to the pan. Bring to a boil. Reduce the heat to low. Simmer for 15-20 mins.
Using an immersion blender, puree until smooth. Season. Stir in cream. Serve topped with chives.