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Jerusalem Artichoke and Celeriac Soup 30/08/2018, Recipes

By Alex Bluett, Freelance Chef

The earthy artichokes and celeriac create a depth of flavour that few other vegetables can top, making this one of my favourite soups. Deep frying the peel of the artichoke adds a great alternative crunch to croutons and turns something destined for the bin into a great garnish. Adding rapeseed oil elevates this to a truly decadent starter, lunch or warming supper.


Serves 6-8

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500g jerusalem artichokes
3 medium onions sliced
3 sticks of celery sliced
3 cloves of garlic, crushed
1 celeriac (750g)
125g butter
1.5 litres veg stock
dash of cream
Salt & pepper to taste
Small bunch of chives, finely sliced
Rapeseed oil


1. Wash and peel the jerusalem artichokes. 
2. Reserve the peels, placing them in a bowl of cold water.  Peel the celeriac and dice into 1 inch chunks.
3. Place the butter in a heavy based pan, add the onion and celery and sweat off for a few minutes until translucent.  Add the garlic, celeriac and artichokes, and cook for a further few minutes. 
4. Add the veg stock, bring to a boil and cook until the celeriac and artichoke are tender, around 30 minutes. Transfer to a soup blender and blitz until smooth. Pass through a sieve, taste and season.

For the Artichoke Crisps (optional)

If you have a fryer... 

1. Preheat the fryer to 165 degrees. 
2. Remove the peel from the cold water and drain. 
3. Fry the artichoke peeling in small batches for a few minutes until crisp. Transfer to a clean cloth to drain and season with a little salt.  Allow to cool and transfer to an air tight container for later.

Alternatively, shallow fry the peels in a frying pan in a centimetre of oil, turning regularly until crisp. 

To assemble

Reheat the soup, add the dash of cream and pour into bowls.  Drizzle a little rapeseed or truffle oil onto the soup, add some of the artichoke crisps and sprinkle with the chives.