Jerusalem artichoke & celeriac soup
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This creamy soup brings together two wonderfully earthy vegetables that I absolutely love. Jerusalem artichokes are brilliant because they're packed with inulin, a type of fiber that's fantastic for your digestive health. The beauty of this recipe is how straightforward it is: just one hour from start to finish, and most of that is hands off cooking time. Once everything is simmering together, you can relax while the vegetables become silky and tender. The celeriac adds a subtle celery note that balances the nuttiness perfectly, and a squeeze of lemon juice at the end brightens everything up. Topped with oregano crostini and a dollop of olive tapenade, it's comfort food that feels a bit special without any fussy techniques.
Ella x
Ingredients
- 50 gramsessential unsalted butter
- 3echalion shallots(finely sliced)
- 2 clovesgarlic(finely sliced)
- 300 gramsjerusalem artichokes(peeled and finely sliced)
- ½celeriac(about 300g, peeled and finely sliced)
- 500 mlsvegetable stock(or chicken, if it doesn’t need to be vegetarian)
- 500 mlswhole milk
- 1 tbsplemon juice
- 12crosta mollica crostini with oregano
- 6 tspkalamata olive & sun-dried tomato tapenade
Detail level
Instructions
- 1
Heat the butter in a large saucepan over a medium heat. Add the shallots, garlic and ½ tsp salt. Fry gently for 8 minutes until soft. Add the artichokes, celeriac and remaining ½ tsp salt, then fry gently for another 10 minutes until the vegetables are startin to soften and take on some colour.
- 2
Add the stock and simmer gently for 15-20 minutes or until the vegetables are really soft, then add the milk and bring just to a simmer. Take off the heat and blend with a stick blender (or in an upright blender) with the lemon juice and plenty of freshly ground black pepper.
- 3
Spread each of the crostini with ½ tsp tapenade. Reheat the soup if necessary, then serve in bowls topped with the crostini
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