Cream of Jerusalem Artichoke and Celeriac Soup

Instructions

1. 1

   Peel the Jerusalem artichokes and place them in cold water. Cut into thirds. Set aside.

2. 2

   In a saucepan, soften the onion and garlic in the oil. Add the broth, Jerusalem artichokes, and celeriac. Bring to a boil. Cover and simmer for about 35 minutes or until the vegetables are tender.

3. 3

   In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper. Serve the soup and garnish with celery leaves or cilantro shoots.