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

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

  • 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

Note from Ricardo

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

Personal Note

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