Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup

Instructions

1. 1

   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.

2. 2

   Add the Jerusalem artichoke, fennel, and celeriac, season and sauté for 5 to 7 minutes.

3. 3

   Add the water and cook until the vegetables are tender.

4. 4

   Reserve some of the cooking water and purée the vegetables in a blender, adding the reserved liquid, as needed.

5. 5

   Adjust the seasoning and add the cream, if desired.

6. 6

   Garnish with fennel leaves and a dash of lemon oil, if desired.