* 1tbsp Olive Oil * 2 onion, finely chopped * 1 clove garlic, crushed or finely chopped * 350 g Jerusalem artichokes, scrubbed and sliced * 200g Carrots * 400 ml (3/4 pt) semi-skimmed milk * 1 vegetable stock cube made with 400ml (3/4 pt) boiling water * 25g (1 oz) cornflour * Salt and freshly ground black pepper * 2 dessert spoons fresh parsley, finely chopped
Heat oil in a large heavy based saucepan and cook the onion with a pinch of salt until softened but not coloured. Add the garlic, carrots and artichokes and fry for a further few minutes. Then add the vegetable stock and milk, cover the saucepan and simmer gently for 25 minutes or until the jerusalem artichoke pieces are tender. Process in a liquidiser or food processor until smooth then return to the rinsed pan. In a small dish, blend the cornflour with 2 x 15ml spoons water and stir in a few spoonfuls of soup, return this mixture to the saucepan and bring to the boil whilst stirring continuously. Remove from the heat, season to taste, stir in the parsley and garnish with cream.