JERUSALEM ARTICHOKE AND VEGETABLE SOUP .

There is not a lot known about the Jersalem artichoke . They are knobbly tubers and they have a sweetness in the same way that onions and leeks do when they are slowly boiled . Melt 60 gm of butter / marg in a large saucepan and cook 1 large onion peeled and thinly sliced until tender . Add 1/2 tsp of curry powder , stirring until aromatic . Stir in 250gm of shredded carrot , 250 gm peeled and chopped potatoes and 500gm of Jerusalem artichokes scrubbed and chopped ,( there is no need to peel them )turning the vegetables around until coated with the butter/ marg. Pour in 5 cups of vegetable stock . Finely season with cracked black pepper . Cover and cook gently until the vegetables are soft . Using a stick blender , carefully puree the soup and gently reheat to serve . To serve scatter over finely chopped dill . Delicious ..