follow url I had been on a lucky run of videos which were easy to film and relatively easy to edit. This stopped with a thud this week. For some reason, editing this week’s video was at times somewhat painful. Technical problems, technical mistakes (my camera steamed up halfway through!), interruptions, toilet breaks during cooking – well, it was all there. And as always, it’s all left in the video. Nothing gets hidden on this blog!الخيارات الثنائية الوكالة الدولية للطاقة جوجل تاجر
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اسواق اسهم الامارات Thick soups have always been a favourite here with Archie. Served with fresh crusty bread, our first attempt at cooking with Jerusalem artichokes was a big success. As for the flavour? Think somewhere between chicory, radish and potato, not too bitter, not too sweet, just lovely.enter مدهش ثنائي مشاركة خيارات الإشارات
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950g Jerusalem artichokes, peeled, chopped and left sitting in a bowl of lightly salted water to prevent discoloration.
1 chopped red onion
A few chopped stalks of celery
1.5l vegetable stock. As previously recommended on this blog, I feel there is no better stock than Marigold Swiss Bouillon.
Crème fraiche (or any type of cream) to serve
- Put a large glug of olive oil in a large pan and gently cook the onion and celery for 4-5 minutes.
- Add the carrots and Jerusalem artichokes (make sure you rinse the artichokes well after removing them from the salted water or else the soup will be too salty).
- Carry on cooking all the vegetables for another 4-5 minutes.
- Add the vegetable stock and bring the soup to the boil.
- Simmer gently for 25 minutes.
- Blend the soup with a hand blender or in a food mixer.
- Season with salt and pepper to taste.
- Serve with fresh bread and a swirl of the cream.