French thick vegetable soup


Preparation 70 minutes
  • ¬†Chop up the onion, leek and celery.
  • Melt 2 tablespoonfuls of butter in a frying-pan together with 1 tablespoonful of olive oil.
  • Add the chopped vegetables and a pinch of salt and cook for 10 minutes.
  • Peel the Jerusalem artichokes & cut them into pieces, together with a small potato.
  • Add this to the frying-pan and cook again for 10 minutes.
  • Add 1.5 litre of vegetable stock to this, bring everything to the boil, reduce the fire let it then simmer for 30 minutes more.
  • Mix it all with a blender to a smooth mixture. If necessary, season this with some salt and pepper.
  • Garnish with a dash of olive oil and the chopped chives.
    Enjoy your meal !