Celery and Jerusalem Artichoke Shot

This concentrated soup is ideal to be served in shot glasses before any meal.  Serves as a winter warmer and a great appetizer! Enough to fill 10 shots

3 celery sticks
1 medium Jerusalem Artichoke
1 small potato
2 spring onions
Small sprig of Rosemary
1/4 tsp Grated Lemon Rind
2 cloves garlic
Salt & Pepper
2 tbsp Clotted Cream
30g butter

Peel and Roughly chop potato and Jerusalem Artichoke. Chop celery sticks, spring onions and crush the garlic.  Add all vegetables to medium saucepan with enough water to cover.  Bring to boil and simmer for 30 minutes.  Using a hand blender blend to a smooth soup.  Add finely chopped rosemary, lemon rind and season with salt and pepper stir and simmer for further 15 minutes.  Right before serving whisk in the chopped butter.  Serve in shot glasses and add small teaspoon of clotted cream on top.