Waitrose and Partners
Jerusalem artichoke & celeriac soup

Jerusalem artichoke & celeriac soup

Topped with tapenade croutons, this is a rich, creamy soup for a cold night.

5 out of 5 stars(2) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

Ingredients

  • 50g Essential Unsalted Butter
  • 3 echalion shallots (about 200g), finely sliced
  • 2 clove/s garlic, finely sliced
  • 300g Waitrose Jerusalem Artichokes, peeled and finely sliced
  • ½ celeriac (about 300g), peeled and finely sliced
  • 500ml vegetable stock (or chicken, if it doesn’t need to be vegetarian)
  • 500ml whole milk
  • 1 tbsp lemon juice
  • 12 Crosta Mollica Crostini with Oregano
  • 6 tsp Olive and Sundried Tomato Tapenade

Method

  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

Cook’s tip

With their hearty, nutty flavour, Jerusalem artichokes are wonderful chopped and cooked in risottos, or halved and roasted with thyme and garlic to serve alongside a Sunday roast.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,623kJ/ 389kcals

Fat

21g

Saturated Fat

11g

Carbohydrates

33g

Sugars

10g

Fibre

6.9g

Protein

14g

Salt

1.1g

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