Jerusalem Artichoke and Celery Soup

Jerusalem artichoke are actually a member of the sunflower family and add a wonderful deep nutty flavour which enhances the fresh tasting celery. Choose firm tubers with the smoothest surface as they are easiest to peel. Use a liquidiser or hand blender to achieve the smoothest results; 1L stock gives a fairly hearty consistency so add more liquid as you prefer which of course also adds to the number of servings available. Freezes well.

Category:  Starters & Salads Vegetarian  - 


For 8 Serving(s)


  • oil
  • 2 leeks, trimmedand sliced
  • 1 medium potato, peeledand sliced
  • 1 medium head celery, trimmedand sliced
  • 4 jerusalem artichoke, peeledand sliced
  • 1 liter hot vegetable (or chicken) stock
  • 2 heaped tbsp creme fraiche (or to taste)
  • salt & white pepper

Jerusalem Artichoke and Celery Soup Directions

  1. In a large saucepan warm the olive oil and sauté the leeks for about 5 minutes. Add the rest of the vegetables and continue cooking for about another 5 minutes. Add the hot stock, bring to a gentle simmer, cover and cook over a low heat for about 20-25 minutes, or until all the vegetables are soft. Cool. Add the cremé fraiche. Liquidise in batches until smooth and velvet like. Season to taste with pepper and add extra cremé fraiche if you feel really indulgent.
  2. Reheat to serve or portion and freeze. Serve garnished with finely chopped celery leaves taken from the inner branches.