Jerusalem artichoke soup

I ate this for the first time as a starter at a sweet little neighbourhood restaurant in North Western Copenhagen. A friend took me there to eat, and I've never been able to find it again. It was the kind of place that made modern non-fussy seasonal Scandanavian food. I had to learn how to recreate this soup as I couldn't stop thinking about it. Now, if Jerusalem artichokes are on a menu, I'm choosing them! They are an absolute pain to peel - I don't know why, but it always takes me so long to get through them when preparing them. So allow extra prep time. The good news is that this soup freezes well. I read a few recipes and settled on this hybrid, so no references are provided. It's much better without creme fraiche, so skip over that when serving.

Ingredients

  • 500g jerusalem artichokes
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 stick of celery, chopped
  • 2 garlic cloves, crushed
  • 2 tblsp olive oil
  • 1 litre chicken stock
  • 1/2 a celeriac, chopped
  • 1/2 tsp salt
  • coriander leaves for serving

Method

  1. Peel the jerusalem artichokes. Cut them into thirds, place them in cold water to soak until needed. Set aside.

  2. Add the olive oil to a saucepan, over a medium heat, and soften the onion, carrot, and celery for 5 minutes. Add the garlic and cook for another minute. Add the stock, drained jerusalem artichokes and celeriac. Bring to a boil, cover and simmer for 35 minutes.

  1. Add the salt. Using a stick blender, blend until smooth. Taste and adjust seasoning if required. Sprinkle the coriander over just before serving.

Tags

  • Recipe
  • Dinner
  • Soup
  • Easy