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Jerusalem artichoke and celeriac soup
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700g jerusalem artichokes, peeled and diced
500g celeriac, peeled and diced
30g unsalted butter
1 onion, chopped
1.4 litres fresh vegetable stock
50ml single cream
2 tbsp chopped chives
handful of croutons, to serve
1. Put the diced jerusalem artichokes and celeriac in a bowl of cold, salted water. In a large saucepan, melt the butter over a low heat and soften the onion for 8 minutes, stirring often, until translucent.
2. Drain the artichokes and celeriac and add to the pan with a generous pinch of salt. Cook, stirring, for 5 minutes to soften the vegetables slightly. Add the stock, bring to the boil, then cover, reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
3. Transfer to a blender, in batches if needed, and blend until completely smooth. Return to the pan with the single cream and reheat gently. Divide between warmed bowls, scatter with the chives and croutons, and drizzle over a little extra cream, if liked.
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.