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Export 9 ingredients for grocery delivery
Step 1
Cut the onion and celery into a 5mm dice.
Step 2
Slice the garlic as finely as you can.
Step 3
Peel and slice the Jerusalem artichokes into 5mm thick coins.
Step 4
Heat the butter over a medium heat in a saucepan.
Step 5
Add in the onion and celery and cook for 5 minutes.
Step 6
Once the onions are soft and translucent add in the garlic and cumin seeds then cook for 2 minutes.
Step 7
Stir in the Jerusalem artichokes and cook for 5 minutes.
Step 8
Pour in the vegetable stock and the lemon juice and cook until the artichokes are soft, about 15-20 minutes.
Step 9
Blend the soup until smooth and stir in the sour cream.
Step 10
Check for seasoning and add salt and pepper as required and serve.
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