Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream