Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup
Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup
Ingredients
- 2 tablespoons olive oil
- 1 leek or 1 onion, thinly sliced
- 1 1/2 cups (375 ml) diced Jerusalem artichoke
- 1 1/2 cups (375 ml) fennel pieces
- 1 1/2 cups (375 ml) diced celeriac
- 6 cups (1.5 litres) boiling water
- 1/4 cup (60 ml) 35% cream (optional)
- Fennel leaves
- 1 tablespoon lemon oil (optional)
- Sea salt and freshly ground pepper
Instructions
- Heat the oil in a large saucepan over medium heat. Sauté the leek for 3 minutes, adding 1 tablespoon of water, if necessary, to avoid burning.
- Add the Jerusalem artichoke, fennel, and celeriac, season and sauté for 5 to 7 minutes.
- Add the water and cook until the vegetables are tender.
- Reserve some of the cooking water and purée the vegetables in a blender, adding the reserved liquid, as needed.
- Adjust the seasoning and add the cream, if desired.
- Garnish with fennel leaves and a dash of lemon oil, if desired.
Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup