Ingredients

• 250g jerusalem artichokes
• 500g potatoes
• 1 onion
• 1 clove of garlic
• 1 stick of celery
• margarine
• yeast extract
• milk
• pepper, chives or parsley for garnish

Method

1. Scrub the artichokes and potatoes clean. Dice into smallish sized pieces.
2. Put the potatoes and artichokes in a pan and add as much milk as required to cover.
3. Stir in the yeast extract and leave to simmer until soft (top up with milk if necessary).
4. Chop and saute the onion, garlic and celerey with a knob of margarine in a separate pan.
5. When the vegetables are soft then blend.
6. Add the two mixtures together and add pepper to taste.
7. Garnish with chives or parsley.