100 g onions, peeled and cut into 4
2 sticks green celery, washed and cut into small pieces
10 g butter
500 g jerusalem artichokes, thoroughly washed, unpeeled in 3 cm cubes
600 ml water
200 ml milk
2 cubes vegetable stock
1 sprig fresh rosemary
Insert the 'MultiBlade' in the bowl. Add the onion and celery. Close the lid. Press Pulse for 5 seconds. Open and scrape down. Add the butter, close again, select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm.
After Step 1: add all other ingredients except the milk to the bowl. Set the temperature manually to 100°. Close the lid. Press Start to activate Step 2.
After Step 2: press cancel to exit keep warm mode. Remove the rosemary sprigs from the soup. Close the lid. Set the timer to 2 to 3 minutes, press Start and slowly increase the speed to 10. Season with pepper and salt.
Add the milk, set the temperature to 90° and the timer to 5 minutes. Press Start and set the speed to 1. Serve hot.
Jerusalem artichokes not in season? Use potatoes instead. For a creamier result, add the Jerusalem artichokes together with the onion and celery at step one, then proceed with the recipe.