Roasted Jerusalem Artichoke Soup

• 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

1. Preheat the oven to 400u0b0F.
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. 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. 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. Using an immersion blender, puree until smooth. Season. Stir in cream. Serve topped with chives.

artichokes, sweet potato, butter, onion, clove garlic, celery, chicken stock, heavy cream, chives

Taken from recipes-plus.com/api/v2.0/recipes/34171 (may not work)