Delia'S Jerusalem Artichokes & Carrot Soup

• 4 1/16 cups carrots peeled, top & tail removed & cut into rounds
• 2 3/8 pounds jerusalem artichokes weighted with peel on, peeled & cut into 2 or 4, placed into a bowl with col
• margarine
• butter
• 4 celery roots & tops, cleaned & cut into little pieces
• 1 white onion large, peeled & finely diced
• 6 1/3 cups vegetable stock a good

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! W

carrots, artichokes, margarine, butter, celery roots, white onion, vegetable stock

Taken from www.yummly.com/recipe/Delia_s-Jerusalem-Artichokes-_-Carrot-Soup-1654616 (may not work)