Jerusalem Artichoke and Carrot Soup

This was a recommendation of my mother. I can guarantee that it wont have been as nice as if she had made it - 80% of people believe their mother is the best cook ever - but it is a really nice soup with an almost frothy texture that makes it good on a texture count, as well as the taste one!

Ingredients

4 large Jerusalem Artichokes
2 sticks of celery
4 large carrots
Large knob of goat's butter
1.5 litres of chicken stock
a bay leaf
2 teaspoons of coriander powder
150ml double cream

Method

Thoroughly wash the veg and chop to medium size chunks (see photo).
Soften the celery in the butter then add the artichoke and carrots, let the pan come back up to heat and then add in the stock and the bay leaf - add salt.
Bring to the boil and simmer for 20 minutes, or until the carrots have softened. Add the coriander powder and then using a stick blender take the soup to a puree. Add the cream to thin out and richen the taste. Personally I like pepper with this.