Artichoke and Carrot Soup

Ingredients:

1 lb (450 g) carrots

1 lb 8 oz (700 g) Jerusalem artichokes

3 oz (75 g) butter

1 medium onion, peeled and roughly chopped

3 celery stalks

1.5 litres (2.5 pints) hot vegetable stock

Salt and freshly milled black pepper

To garnish:

6-8 level teaspoons low fat crème fraîche

Fresh flat-leaf parsley or coriander

Method:

Peel and the artichokes and place in a bowl of cold salted water to prevent them from discolouring

Peel the carrots and slice them into small pieces

Chop celery stalks

Melt the butter and soften the onion and celery in a large pan it for 5 minutes, keeping the heat fairly low

Drain the artichokes and add them to the pan, together with the carrots. Add some salt and cover and sweat on a low heat for 10 minutes

Add the hot vegetable stock, stir, put the lid back on and simmer, very gently, for a further 20 minutes, or until the vegetables are soft

Liquidise the soup and gently reheat

Serve in warm soup bowls, with a swirl of crème fraîche and a few parsley or coriander leaves