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

Name: Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
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

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Preparation 15 min
Servings 6

Végétarien
Sans noix
Sans gluten
Sans oeufs

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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

Preparation

- 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.

Note from Ricardo

This recipe is from Caroline Dumas&rsquo book &ldquoSoupesoup à la maison&rdquo.

Personal Note

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