Jerusalem Artichoke Soup

Here's a nice soup recipe I've adapted from the Internet. It was featured in last years HaBashlanim shel Yerushalayim contest. Please note, Jerusalem Artichokes are not in season now. This recipe serves 4-6

Ingredients:

• 1/2 kilo carrots

• 1 kilo Jerusalem artichokes

• 1 medium onion

• 3 celery stalks - no leaves

• 1 1/2 liter chicken stock

• 2 Tbls. coconut or olive oil

• salt and pepper to taste

• toasted almond slivers or slices

Method:

1. Peel Jerusalem artichokes, cut roughly and put in cold salted water 2. Peel and roughly cut carrots 3. Chop onion 4. Roughly chop celery 5. Heat oil in a sauce pan 6. Saute onions and celery on medium-low heat for 5 minutes 7. Add carrots, Jerusalem artichokes and some salt 8. Cover and sweat the vegetables at a low temperature for 10 minutes 9. Add chicken stock and bring to a boil 10. Simmer until vegetables are soft 11. Puree 12. When plating, sprinkle a handful of almond slices/slivers on top of the bowl