William’s creamy carrot and Jerusalem artichoke soup

2 tbs butter
1 medium onion, chopped fine
2-3 garlic cloves, minced
1 lbs Jerusalem artichoke, peeled and cubed
1 lbs carrots, cubed
6 cups vegetable stock
¼ tsp dried savoury
¼ tsp ground ginger
½ tsp dried marjoram
salt and pepper, to taste
¼ cup whipping cream
1 green onion or 1 bunch flat-leaved parsley
crème fraîche or sour cream

In a large saucepan, melt the butter and cook onion and garlic over low heat until onions are clear. Add Jerusalem artichoke and carrots, cover saucepan, and cook for 10 minutes. Add vegetable stock, savoury, ginger and marjoram, and simmer for 20-30 minutes until vegetables are soft.

In small batches, puree soup in a blender. Return to saucepan, add salt, pepper, and whipping cream. Reheat slowly to a simmer and pour into bowls. Garnish with crème fraîche or sour cream, and green onion or parsley.